Spring Vegetable Frittatas

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5 from 13 votes

Spring Vegetable Frittatas are healthy, easy, portable and SO tasty for brunch or picnics

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Breakfast

Cuisine: American

Servings:

Calories: 150kcal

Author: Paige

Ingredients

2 teaspoons Olive Oil
2 tbsp Yellow Onion, diced
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.

Instructions

Make the EGG and POTATO Mixture
Heat 2 teaspoons olive oil in a medium sized (10") non-stick saute pan
Add the chopped onion 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 should 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 onion, peas and half of the chopped parsley to the bowl with the egg mixture, and stir gently to combine.
Prep the VEGGIES
Using the same medium non-stick sauce pan you used for the onion, add the zucchini plus 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 Frittatas for Baking
Preheat oven to 350
Place oven safe paper liners on a large baking sheet that's been lined with parchment paper or foil.
Spray the inside of each paper liner with non-stick cooking spray. (See Recipe Notes.)
Spoon the egg and potato mixture into the baking cups, filling them to 2/3 full.
Top each baking cup with a loosely measured tablespoon each the zucchini, asparagus and tomatoes. This will vary with the baking cup size you use, and the goal is not to overload the cups, so just eyeball it, and don't add too much.
Sprinkle the top of each cup with a generous teaspoon of Parmesan cheese and a bit of the remaining chopped parsley.
Drizzle a little olive oil on top of each frittata, about a 1/2 teaspoon
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 if the cheese hasn't quite melted after 25 minutes to finish cooking the very top of the frittatas.
Remove from oven and enjoy!

Notes

Here's a source for Free Standing oven safe paper liners 4" diameter
Alternatively, you can also use paper cupcake liners, and I'd place two of them inside a muffin tin, just as you would for a cupcake. And be sure to spray the inside of the liner with non-stick cooking spray, or you'll have problems removing them :)
Use green onions instead of onions for variation if you'd like.
To remove the seeds from a cherry tomato, cut them in half, place in a small bowl, then gently squeeze them with your hands and the seeds will come right out. Drain and use.

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