Spring Vegetable Frittatas
Spring Vegetable Frittatas are healthy, easy, portable and SO tasty for brunch or picnics
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
- 2 teaspoons Olive Oil
- 1 Shallot, diced, white part only
- 1/4 tsp Salt
- 7 Eggs, large
- 2 tablespoons Water
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 1 teaspoon Lemon Pepper
- 1 teaspoon Pepper sauce
- 1/3 cup Parmesan cheese, finely grated plus more for garnish
- 1 16 ounce Hash Browns, shredded, defrosted from frozen
- 1/2 cup Peas, fresh or frozen, shelled
- 1/4 cup Italian Parsley (aka flat leaf parsley) chopped fine
- 1 medium Zucchini, ends removed, quartered, seeded cut in 1/4' slices
- 1/4 pound Asparagus, fresh, ends trimmed and peeled lengthwise then cut in 1" pieces
- 1/2 cup Cherry Tomatoes, halved and seeded
- Olive oil for drizzling.
Make the EGG and POTATO Mixture
Heat 2 teaspoons olive oil in a medium sized (10") non-stick saute panAdd the chopped shallot and a pinch of salt, and cook on medium high heat stirring occasionally with a wooden spoon until soft, about 5 minutes. Set aside to cool.
Crack the eggs and 2 tablespoons of water into a medium-sized bowl and whisk to combine completely. The mixture will not be streaky with egg white and will be light and a bit frothy.
Add the powdered garlic, salt, lemon pepper and pepper sauce to the eggs and whisk together until combined.
Add the Parmesan cheese, hash browns, cooled shallots, peas and half of the chopped parsley to the bowl, and stir gently to combine.
Prep the VEGGIES
Using the same medium non-stick sauce pan you used for the shallots, add the zucchini and 2 tablespoons of water and a pinch of salt. Cook on medium heat, stirring occasionally until the water evaporates, 2-4 minutes. They should be cooked but not mushy. Remove from pan and set aside.
Repeat this process the asparagus and set them aside.
Assemble the FRITATTAS for Baking
Preheat oven to 350
Place the oven safe paper liners on a large baking sheet, lined with parchment paper. Spray the inside of each liner with non-stick cooking spray. See Recipe Notes.
Spoon the egg and potato mixture into the baking cups, filling them 2/3 full.
Top with a loosely measured tablespoon of each item - the zucchini, asparagus and tomatoes.
Sprinkle with a generous teaspoon of Parmesan cheese and a bit of the remaining chopped parsley.
Drizzle a 1/2 teaspoon of olive oil on top of each Fritatta. Bake on the lower third shelf of the oven at 350 for 25 minutes or until the egg is set in the middle and does not wiggle with no pooling liquid in the middle (which means they aren't completely cooked yet.)
Broil for 2-3 minutes to melt the cheese if needed.
This recipe was updated November 2019.
- Here's a source for Free Standing oven safe paper liners 4" diameter
- Instead of these liners, you could also use paper cupcake liners, but place them inside a muffin tin, just as you would a cupcake. And in both cases, be sure to spray the inside of the liners with non-stick cooking spray.
- You can use green onions instead of shallots for a variation if you'd like.
- To remove the seeds from a cherry tomato, cut them in half and put them in a small bowl, then gently squeeze them with your hands and the seeds will come right out. Drain and use.
Calories: 150kcal | Carbohydrates: 15g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 146mg | Sodium: 517mg | Potassium: 385mg | Fiber: 2g | Sugar: 2g | Vitamin A: 669IU | Vitamin C: 19mg | Calcium: 89mg | Iron: 2mg