Easy Spring Frittata Recipes

SPRING FRITTATA

Steps:

• In small bowl, combine leek and asparagus. Drizzle with oil and sprinkle with salt and pepper; toss to coat. , Transfer to a baking sheet coated with cooking spray. Bake at 400° for 20-25 minutes or until tender, stirring occasionally. Reduce heat to 350°., Place mushrooms on the bottom of a 9-in. deep-dish pie plate coated with cooking spray. Top with roasted vegetables and cheese. In a large bowl, whisk the remaining ingredients; pour over cheese., Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes. Cut into wedges.

SPRING FRITTATA

Steps:

• Soak 1/2 cup stale bread cubes in 1/2 cup milk; mix with 8 beaten eggs. Add 3/4 cup ricotta, 1 teaspoon chopped thyme, and salt and pepper. Saute 1 cup shredded zucchini in an ovenproof nonstick skillet with oil. Add the egg mixture; cook until the bottom sets, then bake at 325 degrees F, 25 minutes.

EASY SPRING FRITTATA

Steps:

• Preheat oven to 350°F. Heat dressing in large nonstick ovenproof skillet on medium-high heat. Add asparagus; cook 5 minutes, stirring occasionally.
• Beat eggs, milk and 1/2 cup of the cheese in medium bowl until well blended. Pour over asparagus; stir until well blended.
• Bake 20 minutes or until center is set. Sprinkle with remaining 1/2 cup cheese; continue baking 5 minutes or until cheese is melted. Cut into 4 wedges to serve.