SPRING VEGETABLE FRITTATA

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    SPRING VEGETABLE FRITTATA

    If you can make scrambled eggs, you can make this tasty dish. Spring vegetable frittata comes together with this easy recipe of asparagus, peas, spinach, cheese, and made better with Sel Magique French Fleur de Sel sea salt to bring out the delicious flavors. Enjoy this for breakfast, brunch, or anytime as a healthy snack.
    Prep Time15 minutes
    Cook Time10 minutes
    Course: Breakfast, brunch, lunch
    Cuisine: American
    Servings: 4 servings

    Ingredients

    • 6 eggs
    • 2 leeks, chopped
    • 2 cups asparagus, trimmed
    • 1 cup frozen peas
    • 3 cups spinach
    • 1/2 cup gruyere cheese, grated
    • olive oil
    • Sel Magique Spicy Blend
    • black pepper

    Instructions

    • Preheat broiler.
    • Add a dash of oil to a large nonstick skillet (about 9.5" dia) and place over a medium heat. Gently sauté the leeks until soft, then add in the peas, spinach, and asparagus and cook until spinach reduces in volume, and asparagus is crisp-tender, about 2 minutes.
    • Beat the eggs in a separate bowl and season with a pinch of Magique, and grind of black pepper. Pour into the skillet over the vegetables, and cook for a few minutes until the eggs start to set. Sprinkle cheese across the top, and reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate. Garnish with micro greens (we like watercress), serve and enjoy.

    COMPLETE YOUR RECIPE

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