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Spring Vegetable Frittata

Makes 6 servings

Pack your morning with veggies—asparagus, cherry tomatoes and arugula, to be exact. This is recipe is one of our favourites.

 

Ingredients

  • 1 Tbsp. olive oil
  • ¼ cup onions, diced
  • 1 cup asparagus, chopped
  • 1 cup cherry tomatoes
  • 2 cups arugula
  • 8 eggs
  • 1 Tbsp. milk
  • Pinch of salt
  • 1 tsp. pepper
  • 2 oz. goat cheese

Preparation

  1. Preheat the oven to 400 °F.
  2. In an oven-proof pan, heat olive oil on medium high heat. Add onions and cook until soft, around 8 minutes.
  3. Add asparagus and tomatoes. Continue cooking for 5 minutes, until the asparagus is soft and the tomatoes begin to burst. Add arugula and allow to wilt.
  4. In a medium-sized bowl, combine eggs with milk, salt and pepper and whisk together.
  5. Pour the eggs into the pan and lightly stir until eggs start to set. Stir in goat cheese.
  6. Transfer pan to the oven and cook for 10 minutes.
  7. Serve with our French Toast and enjoy!

Nutritional Analysis

Per 1 half-cup serving

  • 145 calories
  • 9 g fat
  • 11 g protein
  • 4 g carbohydrate (3 g available carbohydrate)
  • 1 g fibre
  • 158 mg sodium

Revive Servings

  • 0 grains and starch
  • 1.25 protein
  • 1 vegetables
  • 0 fruit
  • 0.5 fat
  • 0 dairy