Easy weekend brunch! Farmer's market frittata with lots of healthy goodies - spinach, asparagus, red pepper, portobello mushrooms, and more! Only takes 20-25 minutes to bake and serves four!
| Servings | Prep Time |
| 4 people | 5 minutes |
| Cook Time |
| 20-25 minutes |
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Easy weekend brunch! Farmer's market frittata with lots of healthy goodies - spinach, asparagus, red pepper, portobello mushrooms, and more! Only takes 20-25 minutes to bake and serves four!
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Ingredients
- 1 extra virgin olive oil
- 6 eggs
- 2 egg whites
- 1 handful fresh spinach chopped
- 6-8 stalks fresh asparagus chopped
- 1/2 carton portobello mushrooms chopped
- 1 splash skim milk
- 1/2 red pepper chopped
- 1/4 cup part-skim ricotta
- 1/3 cup Parmesan cheese shredded
- 4 shakes oregano
- 1 dash garlic powder
- 1 salt & pepper to taste
- 1 hot sauce to taste
Instructions
Sautéing the Veggies
- Preheat oven to 350 degrees. Heat a small pan with extra virgin olive oil spray and sautée mushrooms, asparagus and peppers on medium heat with salt, pepper and garlic powder until cooked al dente.
Preparing the Frittata
- Spray the pie dish with extra virgin olive oil spray. Layer the dish with chopped, fresh spinach on the bottom, followed by cooked veggies (drained) on top. In a separate bowl, beat together eggs, egg whites and a splash of milk until fully mixed. Mix in ricotta and a few generous shakes of oregano. Add salt & pepper to taste. Pour egg mixture over veggies. Top with Parmesan cheese.
Baking the Frittata
- Bake for 20-25 minutes uncovered until eggs are solid in the middle. Remove from oven and let it rest for 5 minutes before slicing. Serves four. Top with your favorite hot sauce for a little kick! And don't forget to take a picture, post, and tag with #jerseyjennskitchen!
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