Photo: Ernest Porzi
Spring Garden Frittata
13 ingredients
Serves 8.
openrecipes
This frittata showcases spring ingredients at their peak of flavor. Our specially designed two-piece pan streamlines preparation and ensures even cooking.
Estimated Nutrition (whole recipe, rough)
456
Calories
20g
Protein
29g
Fat
32g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 eggs, beaten
- 1 Tbs. lemon zest
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/3 lb. fontina cheese, cut into 1/4-inch cubes
- 2 Tbs. finely chopped fresh flat-leaf parsley
- 3 Tbs. finely chopped fresh chives
- 1 1/2 tsp. kosher salt, plus more, to taste
- 1/4 tsp. freshly ground pepper, plus more, to taste
- 7 tsp. olive oil
- 3/4 cup diced yellow onion
- 1 Tbs. minced garlic
- 1 1/2 lb. zucchini, cut lengthwise into ribbons 1/8 inch thick
- 1 cup peas
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes