Healthy Spring Frittata
Spring Frittata is a healthy baked egg dish loaded with asparagus, zucchini, fresh herbs, and turkey ham.
Ingredients
- 1 whole egg
- 1 lb 454 g liquid egg whites
- 1 shallot thinly sliced
- 2 cups asparagus cut into bite-sized pieces
- ¾ cup chopped green onions
- 1 cup thinly sliced zucchini
- 2 cups finely chopped kale spinach, or arugula
- 1 teaspoon kosher salt plus extra for serving
- 1 garlic clove minced
- 8 ounces halal turkey ham chopped
- 2 tablespoons fresh dill
- 2 tablespoons fresh cilantro
- 2 tablespoons fresh parsley
- Freshly cracked black pepper
Optional toppings:
- Green Goddess dressing
- Sliced avocado
- Fresh arugula
- Goat cheese or feta cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together the whole egg and egg whites until smooth. Set aside.
- Lightly coat a large oven-safe skillet with cooking spray and heat over medium-high heat.
- Add the shallot and asparagus. Cook for 3–4 minutes.
- Stir in the green onions, zucchini, and kale (or spinach/arugula). Cook for another 2 minutes until slightly softened.
- Add the kosher salt, garlic, chopped halal turkey ham, dill, cilantro, and parsley. Stir well and cook for about 2 minutes until fragrant.
- Turn off the heat and pour the egg mixture evenly over the vegetables. Gently spread everything into an even layer. For a beautiful presentation, place a few whole asparagus spears on top.
- Bake the Spring Frittata for 15–18 minutes or until the eggs are fully set.
- Allow the frittata to cool for several minutes before slicing.
- Serve warm with avocado, fresh arugula, Green Goddess dressing, or crumbled feta if desired.
Notes
- Replace turkey ham with shredded cooked chicken for another halal-friendly variation.
- Goat cheese or feta adds a creamy finish.
- Serve alongside fresh fruit, roasted potatoes, or toasted whole-grain bread.
- Leftovers taste just as delicious cold or reheated.