Fritattas are a great way to use produce you have on hand, and they are a fantastic way to highlight in-season vegetables. For spring, I love to focus on green vegetables like the kale, leeks, and broccoli featured in this savory dish.
While the nutritional value of eggs has been hotly debated in the past, in the current day we are faced with another egg conundrum: an egg shortage! A perfect protein containing all nine essential amino acids, eggs are a staple in our household – the high prices make me want to get the most out of any eggs I’m buying.
My solution is simple – I always aim to create nutritionally-balanced meals (with eggs or otherwise) that are full of health benefits and will also keep you feeling full. This frittata balances the protein of the eggs with seasonal, fiber-rich produce like broccoli and leeks, and tastes even better when served with avocado from healthy fats. Check out some of the additional health benefits from the ingredients comprising this delicious meal:
Health Benefits of Eggs
- Eggs are rich in choline, which supports brain health!
- Eggs yolks contain lutein, which is great for eye health.
- Finally, eggs contain folate, which when consumed in pregnancy promotes healthy neural development.
Health Benefits of Green Veggies
- Leeks are known to be anti-inflammatory!
- Broccoli contains sulforaphane, an antioxidant with anti-inflammatory and anti-cancer properties. Read more about sulforaphane here – for a bonus, top your frittata with homegrown seed sprouts!
- In addition to being full of fiber, kale is high in immune-boosting vitamin C.
- Avocado is rich in healthy fats, supporting heart, hair, and skin health.
Growing up on Elmsgrove Lane, the occasional breakfast for dinner always felt like a real treat – it’s a tradition I’ve carried into my own home and one that Taylor and I now both enjoy. This frittata make the perfect breakfast for dinner main. We also love to make this frittata during busy work weeks because it keeps nicely in the fridge and makes a quick, delicious lunch. Enjoy!
PrintEasy Green Fritatta
Fritattas are a great way to use produce you have on hand, and they are a fantastic way to highlight in-season vegetables. The veggies in this recipe can be easily swapped out with anything growing in your garden or found at your local farmer’s market.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 1 fritatta
Ingredients
- 10 eggs
- 1 avocado, sliced
- 1 leek, sliced and cut into half moons
- 1 crown of broccoli, finely chopped into pieces
- 1 cup of kale, packed
- 2 tbsp. olive oil
- 1 tbsp. Oregano
- Salt and pepper
Instructions
Pre-heat oven to 350 degrees and prepare a baking dish with olive oil. Set aside.
Crack and beat eggs in a large bowl. Set aside.
Add oil to a cast iron pan and sauté the leek, broccoli, and kale on medium heat, for 3-5 minutes or until tender and lightly browned. Add oregano and salt and pepper to taste.
Add the sautéed veggies to the prepared baking dish. Pour over the beaten eggs. Bake for 20-25 minutes or until the top of the frittata is lightly browned.
Serve with 1/4 avocado. Enjoy!
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