Spring Vegetable Frittata
This quick and easy breakfast frittata makes great use of the Pacific Northwest’s best seasonal vegetables. Leek, asparagus, and green peas are cooked with eggs and shredded cheese like swiss and parmesan.
It’s perfect as the foundation to your spring brunch or as leftovers throughout the workweek!
Ingredients
Ingredients List:
- 12 large eggs
- ¾ cup Smith Brothers Farms Whole Milk
- 1 ½ cups Stahlbush Green Peas
- ⅔ cup Kerrygold Swiss Cheese, shredded
- 2 tbsp Kerrygold Pure Irish Butter
- 1 leek, trimmed and sliced
- 1 cup asparagus spears
- ½ tsp salt
- Pinch ground black pepper or to taste
- ½ cup BelGioioso Grated Parmesan Cheese
Preparation
-
Preheat the Oven
Preheat the oven to 400°F (205°C). -
Whisk the Eggs
In a medium bowl, whisk together the eggs and milk. Stir in the green peas and Swiss cheese. -
Sauté the Vegetables
Heat a large oven-safe skillet over medium heat and add the butter. Once melted, add the sliced leek and sauté for about 2 minutes, stirring often. Add the asparagus and sauté for another 2 minutes. Season with salt and pepper. -
Add the Eggs
Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle the grated Parmesan cheese over the top. -
Cook the Frittata
Transfer the skillet to the oven and bake for 15–20 minutes, or until the eggs are fully set. Remove from the oven and let cool for 5–10 minutes before serving.