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Vegetable Frittata

50 min

8 servings

I love breakfasts for dinner and this one pan dish can be loaded with vegetables of your choice.

Vegetable Frittata


  • Preheat oven to 400 degrees.  Heat the oil in a oven-safe skillet over medium heat.  Add the leek and saute for 4 minutes

  • Add asparagus and saute for 2 minutes

  • Add frozen peas, spinach, salt and pepper.  Saute for 2 minutes or until spinach is wilted.  Remove 1/3  of the vegetables and put on a plate.  Spread out the remaining vegetables in skillet.  

  • In a large bowl, whisk the eggs, yogurt, salt and pepper.  Pour the eggs over the vegetables in the skillet.  Cook on the stove for 3 minutes.

  • Add the 1/3 vegetables you removed and put on top of eggs.  Dollop cheese on top.  Transfer to the oven and cook for 20 minutes, or until the eggs are set.


  • 10 large eggs

  • 1/2  cup of yogurt

  • 2 Tbls. olive oil

  • 1 leek or boy choy, cut into bite size pieces

  • 1/2 lb. asparagus, trimmed and cut into bite size pieces

  • 1 cup frozen peas and carrots

  • 1 cup packed baby spinach

  • salt and pepper

  • 4 oz. goat or feta cheese

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