Downshiftology · by Lisa Bryan★ 5.0 (38)
Spring Vegetable Frittata
NUTRITION · PER SERVING50M COOK
CAL 14%·PRO 35%
CARBS 12G17% OF CAL
3G FIBER4G OTHER6G TOTAL SUGAR
FAT 18G58% OF CAL
6G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fluffy one-skillet frittata loaded with spring vegetables, goat cheese, and fresh herbs. Versatile enough for any meal.
mainamericanegg disheggs🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
At a glance
PER SERVING · TIME 50M
CAL 14%·PRO 35%
CARBS 12G17% OF CAL
3G FIBER4G OTHER6G TOTAL SUGAR
FAT 18G58% OF CAL
6G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 400mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 489mg
- Calcium
- 137mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 400MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.