Spring Vegetable Frittata

Ingredients

• 10 large eggs
• ½ cup yogurt (or dairy-free yogurt)
• 2 tablespoons olive oil
• 1 leek (white and light green parts chopped)
• ½ pound thin asparagus (trimmed and cut into 1/2-inch pieces)
• 1 cup frozen peas
• 1 cup (packed) baby spinach
• salt and pepper (to taste)
• 4 ounces goat cheese (or feta/other cheese)
• Optional garnish: fresh dill, and parsley

Steps

1. 1

   Preheat the oven to 400F/200C. Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the leek and saute for 3-4 minutes.

2. 2

   Then add the asparagus and saute another 1-2 minutes.

3. 3

   Then add the frozen peas, baby spinach, salt and pepper, and saute another 1-2 minutes, or until the spinach is wilted. Remove 1/3 of the vegetables to a plate (optional, but it makes for a prettier frittata), and make sure the remaining half of vegetables is evenly spread out.

4. 4

   In a large bowl, whisk the eggs, yogurt, salt and pepper. Pour the eggs over the half of the vegetables in the pan. Cook on the stove for 2-3 minutes.

5. 5

   Add the remaining vegetables on top, then dollop with the goat cheese. Transfer to the oven and cook for 15-20 minutes, or until the eggs are set.

6. 6

   Garnish with additional herbs before serving.