Spring Herb Frittata
Energizing spring herb frittata with veggies, herbs, and eggs—perfect gluten-free vegetarian breakfast or weekend brunch!Makes 6 servings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at blog.barre3.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Skillet
- Stove
- Spatula
Ingredients
- 12 farm eggs
- ½ c. coconut milk
- 1-2 Tbs. olive oil
- 1 medium leek, halved and thinly sliced
- 1 medium zucchini, halved and thinly sliced
- 2 cups shiitake mushrooms, thinly sliced
- 12 stalks asparagus, chopped in 1-inch pieces
- 3-4 Tbs. chopped parsley
- 2-3 Tbs. chopped dill
- 2 Tbsp chives, thinly sliced
- ¾ c shredded fontina or dairy-free cheese
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