One of my most recent breakfast favorites has been a hearty frittata, cooked for only a few minutes on the stovetop. More often than not, I crave savory foods for breakfast, so my go-tos are always avocado toast, eggs over easy with a vegetable hash, or this super simple frittata. This easy breakfast frittata recipe can be enjoyed in any season, but today I’m sharing a recipe that includes a few delicious spring vegetables.
You could substitute for almost any vegetables you like – or add meat – but the same basic recipe is the same. If you’ve been on the hunt for an easy breakfast frittata recipe that will keep you satisfied and is packed with protein and vegetables, you definitely need to add this one to your arsenal!
I never know how to describe how many servings a recipe makes, because honestly this could feed one hungry person, or two people. In addition, you could eat half and save the other half for the next day! This keeps very well in the fridge, and is easily heated up in the microwave.
Easy Breakfast Frittata with Fresh Spring Vegetables
15-20 minutes | serves 1-2
You will need: A medium non-stick skillet with a lid
Cutting board & knife
Bowl & whisk
Ingredients: 3-4 eggs
2 TBSP butter or cooking oil of choice
4-5 stalks fresh asparagus
3 whole white button mushrooms
salt & pepper to taste
fresh chives for garnish (optional)
1. Wash all vegetables and herbs thoroughly before beginning!
2. Finely chop the shallot and remove stem from mushrooms and thinly slice.
3. Bend asparagus slightly toward the end of the stalk until it breaks, then cut each stalk into 1 inch pieces.
4. Add butter or the cooking oil of your choice to the skillet, and put it on the stove over medium heat
5. Let the butter melt or the oil heat up, and then add the asparagus and shallot. Cook over medium heat until vegetables are semi-soft.
6. Once asparagus has softened, add the mushrooms.
7. Meanwhile, beat 3-4 eggs in a bowl and season with salt and pepper. Once vegetables are cooked, pour the eggs into the skillet and make sure they are evenly distributed over top of the vegetables.
8. Turn the heat down to low (almost the lowest setting) and put the lid on the skillet. Let the frittata cook until cooked through – about 15 minutes – egg white should be opaque, yolk should have no visible liquid. Cooking the frittata this way over low heat and covered ensures that it cooks the whole way through but doesn’t burn on the bottom.
9. Cut into 4ths and serve. Wrap any leftovers in foil and store in the fridge.
This breakfast is so fast and simple, and can be made with any ingredients you have on hand. I’ve even put leftover taco meat inside, along with a chopped bell pepper and onion, and topped with cheese – it was really good! It’s a great way to use up vegetables in the fridge and get in a serving of vegetables in the morning. After all, Ezra loves these combinations as well! This is a great recipe to share with your toddler.