HOW BEAUTIFUL IS THIS CREATION?! I know I might seem biased since this *is* one of our recipes, but seriously – this stovetop spring frittata is so dang visually appealing.
Frittatas are kind of the jack-of-all-trades of breakfast dishes. What I mean is that you can pretty much throw anything in it and it’s going to work.
When I have produce in the fridge that I need to use up, I usually end up cooking it down in some oil and fragrant spices, adding eggs, and frittata-ing it up.
Yeah, I just made frittata a verb.
This particular version features all those amazing vegetables that you’ll find at your farmer’s market right about now. Asparagus and radish is a deliciously fresh combination.
You’re going to saute those veggies up in a skillet with some oil and garlic until they get soft. Don’t forget the salt and pepper.
Then you’ll put your eggs in and let them cook until the edges become set. The trick with this stovetop frittata version is lifting the edges of the eggs up ever so carefully and let the uncooked egg run underneath.
Once you’ve reached that point, turn the heat down, cover, and allow the dish to set up just a bit more – maybe 2 or 3 minutes depending on the heat of your stovetop.
Throw some fresh mint on top for a burst of flavor – and voila!
It’s like an explosion of springtime in your mouth.
Stovetop Spring Frittata
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 radish grated or finely chopped
- 1/2 cup chopped asparagus
- 3 eggs beaten
- 1 teaspoon fresh chopped mint
- Sea salt and fresh ground pepper to taste
Heat the oil in a small skillet over medium low heat. Add the garlic, radish, and asparagus and cook until softened. Season with salt and pepper.
Add the eggs and cook for a minute until the edges are set. Lift the edges carefully and let the liquid flow underneath the edges.
Turn the heat down to low and cover the pan. Cook for 2-3 minutes until eggs are cooked through. Top with the fresh mint.
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