Spring Frittata
recipe

A delicious and easy breakfast made with leftover ingredients from your fridge, featuring the fresh flavors of spring with asparagus, potatoes, and herbs.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 6 eggs
- 200 g cooked potatoes
- 150 g asparagus
- 50 g Parmesan cheese
- 1/2 cup fresh herbs (e.g., basil, parsley)
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Chopped chives for serving
Instructions:
1. Preheat the oven to 180°C (350°F).
2. Chop the cooked potatoes and asparagus into small pieces.
3. In a bowl, crack the eggs and whisk them lightly. Add salt, pepper, chopped herbs, and grated Parmesan cheese.
4. Heat olive oil in a skillet over medium heat. Add the potatoes and asparagus, and sauté for a few minutes.
5. Pour the egg mixture over the vegetables and stir gently.
6. Cook the skillet on the stove for about 5 minutes, or until the edges begin to set.
7. Transfer the skillet to the oven and bake for about 15-20 minutes, or until the frittata is puffed and golden.
8. Remove from the oven and let it cool for a moment. Sprinkle chopped chives on top before serving.
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 15 g
- Carbohydrates: 20 g
- Fat: 15 g
- Fiber: 2 g

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