This spring vegetable and ham frittata is a stunning, one-dish meal loaded with spring’s finest greens, creamy goat cheese, and fresh herbs cream sauce. And yes, this can be enjoyed as breakfast-for-dinner!
Frittatas are a great way to use up in-season produce and they’re as easy as cooking up the veggies, pouring in beaten eggs, and baking until perfectly fluffy.
Once you memorize the basic frittata formula, you can have fun switching up the veggies for every season and every holiday.
This recipe was originally made by Martha Stewart, but I have altered it slightly to make a wonderful low carb and ketogenic option.
I’m utilizing ham in this recipe, Easter is right around the corner, and I enjoy giving viewers meal ideas to use up holiday leftovers, or as a holiday meal itself.
If you aren’t an asparagus fan, other low carb greens could be substituted.
WHY CONSIDER MAKING A FRITTATA?
It may sound exotic, but a frittata is really just a fancy omelet mixed with colorful vegetables cooked in the oven. It’s easy and quick, which are must-haves these days.
Not only that – a veggie and meat frittata is filling, packed with good nutrition and a versatile choice for breakfast, brunch, lunch or dinner.
The nutrition of a frittata includes protein from the eggs and meat, and fiber, healthy carbs, and powerful plant-based nutrients from the spring green veggies!
Health benefits of adding goat cheese to your diet:
In terms of nutritional value, goat’s cheese has healthy fats as well as proteins, minerals, and vitamins. It’s mostly praised for its medium-chain fatty acid (30% MCT), called capric acid, which has anti-inflammatory and antibacterial properties.
Goat’s cheese is known to have a smaller amount of saturated fats and lower cholesterol.
Another wonderful thing about goat’s cheese is that it has a low lactose content, which makes it friendlier to those who cannot eat dairy. So, now that we’ve got it all covered, let’s get to substitutions if needed:
CJ’S TEST FOLLOW UP:
You need this recipe in your keto food arsenal. This is a flavor elevated keto dish that you can use anytime of the year to repurpose your leftover. Here is a secret to illustrate how easy it is to make this. We needed to reshoot the taste test and had eaten all the original frittata. Sarah was able to whip up another in about 15 minutes on the stove in a frying pan, and I honestly couldn’t tell the difference. Of course, it was much smaller, but it was just as flavorful and again it took 15 minutes to make. Give this recipe a try, you won’t be sorry!
CJSKETOKITCHEN RECIPE SPOTLIGHT
In this section we try and highlight other recipes that might interest you. This week we decided to highlight another extremely popular and easy to make recipe:
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Easter Spring Frittata
- 10 eggs
- 1/2 cup heavy cream
- 2 green onions diced
- 1 cup ham cooked; chopped
- 6 radishes thinly sliced
- 6 oz asparagus steamed lightly
- 5 oz goat cheese
- 1 cup gruyere cheese or swiss
- 1 tsp salt
- 1 tsp pepper
- 1 tsp all purpose seasoning 21 seasoning salute
Creamy herb sauce
- 8 oz creme fraiche or full-fat sour cream
- 1/4 cup fresh herbs chopped
- 2 tsp lemon zest
- 1 clove garlic fresh; minced
- 1 tsp salt
- 1 tsp pepper
- In a large bowl combine eggs, cream, whisking until yolks are broken and smooth. Season with salt pepper and spices.
- Add ham, onions, radishes to baking dish(2 quarts). Cover with egg mixture. Top with cheeses.
- Press asparagus on top, slightly submerging in a pattern if desired.
- Bake 30 minutes at 350 degrees. Turn baking dish. Bake an additional 15 to 20 minutes or until browned and set in the center.
Herb Cream sauce:
- Combine creme fraiche ,garlic, chopped herbs, and lemon zest. Add salt and pepper. Cover and chill. Serve with frittata.
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