Grammy's Kitchen · Frittata · Spring Vegetable Frittata
One of 55 frittata recipes we measured
from downshiftology.com
38 cooks on downshiftology.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 55.
| this recipe | typical | |
|---|---|---|
| dairy | 24% | 16% |
| fat | 5% | 5% |
| protein add | 23% | 28% |
| vegetables and beans | 80% | 60% |
| salt | 0% | 0% |
| aromatics | 0% | 16% |
| liquid | 24% | 15% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 500 g | 10 large eggs |
| 122 g | 1/2 cup yogurt (or dairy-free yogurt) |
| 27 g | 2 tablespoons olive oil |
| 1 leek (white and light green parts chopped) | |
| 227 g | 1/2 pound thin asparagus (trimmed and cut into 1/2-inch pieces) |
| 145 g | 1 cup frozen peas |
| 30 g | 1 cup (packed) baby spinach |
| salt and pepper (to taste) | |
| 113 g | 4 ounces goat cheese (or feta/other cheese) |
| Optional garnish: fresh dill, and parsley |
Method: 6 steps, published by downshiftology.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Absolutely love this easy and delicious frittata! I stocked up on eggs and of course have a bunch to use up and this was perfect. I used spinach, goat cheese and halved cherry tomatoes along with fresh herbs from my garden and it turned out delicious! Perfect ” — a cook, 5.0★
“Thank you for this wonderful frittata recipe!! It is hands down the best frittata I have ever made!! We had this for brunch with friends and they are asked for the recipe. I used half and half instead of sour cream (had some already) and it was yummy. Mine ” — a cook, 5.0★