FRESH PEA, BROCCOLI & GREEK YOGURT FRITTATA
Nutrition tip:
A frittata is easy midweek dinner solution and packed with vitamins A and D. Eggs are an excellent source of protein. They contain all nine essential amino acids, and both the white and yolk contain this important nutrient.
Egg yolks are an excellent source of choline, which is essential for brain health and development. They’re also rich in lutein and zeaxanthin, antioxidants that promote eye health.
Ingredients
- 3 Tbsp extra virgin Greek olive oil
- 1 leek stalk light part only, trimmed and sliced thin
- 1 cup small broccoli florets
- 1/2 cup fresh peas blanched and drained
- 6 large eggs
- 1 small bunch fresh mint stems removed, cut into ribbons
- Sea salt and freshly ground black pepper to taste
- 2 Tbsp Greek yogurt
- 2 Tbsp crumbled Greek feta or ricotta
Instructions
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Preheat oven to 425°F.
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Heat the oil in a large ovenproof sauté pan or cast-iron skillet over medium heat. Add the leek and broccoli florets and sauté until soft, then add the peas and cook for 2 to 3 minutes more.
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Whisk the eggs in a medium bowl with 1 tablespoon water and the yogurt.
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Add the eggs and half the mint to the pan, season with the salt and pepper, and cook, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom. When the frittata is partly cooked (7 to 10 minutes), sprinkle on the feta or ricotta and transfer the pan to the oven.
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Bake until puffed, golden, and set, 8 to 10 minutes. Remove and allow to cool slightly. Garnish with the remaining mint to taste and serve.
