Scrambled, over easy and hard boiled are the most popular ways Americans enjoy their eggs. That is, until they met the frittata. The Italian-born breakfast is derived from the concept of cooking eggs with veggies, meats and cheeses in a skillet – much like an omelet. The filling options are virtually endless, but you always want the right balance of flavors and colors. This vegetarian version features hearty asparagus, creamy feta and aromatic thyme, so you get the same taste sensation you would from an omelet but with extra fluff and fullness. A frittata with Mediterranean flair is the best of all worlds!
8 large eggs
2 tsp. Greek yogurt
¼ tsp. sea salt, divided
¼ tsp Simply Organic Ground Pepper, divided
4 oz. feta cheese, crumbled
2 tsp. olive oil
1 cup leeks, chopped
½ tsp. Simply Organic Thyme
½ tsp. Simply Organic Paprika
1 bunch asparagus, chopped
¼ cup sun-dried tomatoes, chopped
½ cup fresh arugula, for garnish
½ cup grape tomatoes, halved, for garnish
- Preheat oven to 400 degrees F. Grease 12-well muffin tin with cooking spray and set aside.
- In large bowl, whisk together eggs, yogurt and 1/8 teaspoon each of salt and pepper. Stir in feta cheese.
- In large skillet over medium heat, cook leeks in olive oil until softened, about 3-5 minutes.
- Sprinkle in thyme, paprika and remaining salt and pepper and toss to combine. Stir in asparagus and cook, covered, 3-5 minutes until tender.
- Stir in sun-dried tomatoes and cook mixture about a minute more; remove skillet from heat and pour mixture, evenly divided, into muffin tin wells.
- Bake for 10 to 15 minutes, until eggs are set.
- Garnish with arugula and grape tomatoes. Serve hot.
Quick Tip: For a single-pan alternative, cook the vegetable in an oven-safe skillet, pour the egg mixture over the vegetables and bake for 15 to 20 minutes, or until eggs are set.