Spring is here, and that means fresh, vibrant produce — the perfect reason to make this high-protein frittata with the spring veggies you've been dreaming about all winter! It’s packed with asparagus, peas, spinach, and Naked instant bone broth for extra protein and nutrients. Baked to perfection and topped with feta and fresh herbs, this is spring on a plate. A simple, satisfying, nourishing meal any time of day.
Ingredients:
• 1 tbsp olive oil
• 1 packet of Naked instant bone broth
• 10 large eggs
• 1 cup of frozen peas
• 1 cup of baby spinach
• Half a bunch to a full bunch of fresh asparagus, chopped (you decide)
• 1/2 cup of yogourt
• Salt and pepper to taste
• Feta cheese for the topping (measure with your heart)
• Optional: add fresh parsley or dill on top once it comes out of the oven
Instructions:
- Preheat your oven to 400°.
- Add oil to your cast-iron pan and sauté your asparagus for 1 - 2 minutes.
- Add the peas and spinach and sauté for another 1 - 2 minutes.
- Remove ⅓ of the vegetables from the pan (we’ll add them on top at the end).
- In a large bowl, whisk eggs, bone broth packet, yogurt, salt and pepper together.
- Pour the eggs over the vegetables in the pan and cook on the stove for 2 to 3 minutes.
- Add the remaining vegetables on top. Crumble feta cheese over the veggies.
- Bake for 15 to 20 minutes until the eggs are set.
- Garnish with herbs and serve.
Happy spring!
