Our delicious Vegetable Frittata is made with asparagus, leeks and dill. It’s perfect for brunch but also makes a delicious meatless dinner entree.
Dill + Asparagus Make the Best Vegetable Frittata
Like so many of my recipes, this vegetable frittata is filled to the brim with a hefty ratio of vegetables. But it’s really the dill and asparagus that make it taste so wonderful and clean.
Good, fresh dill is rather easy to locate almost all year long. However, finding fresh asparagus is another story. You’ll get the best asparagus between February and June.
Choosing the Best Asparagus
For the best-tasting results with your vegetable frittata, you want to look for asparagus that is bright green in color with no signs of shriveling. The tender tips may have a purplish cast, but they should be firm and tight, never ever mushy.
There are no good substitutes for asparagus. So, if you can’t find asparagus that is super fresh then I would say broccoli would be your best bet for a substitute. You can also make this vegetable frittata with spinach. If you end up adding spinach with your frittata, be sure to chop it before adding it in.
The Perfect 30 Minute Meatless Monday Entree
Once you’ve bought the freshest and best asparagus, the rest of the recipe is easy peasy. You can have the whole vegetable frittata on the table in less than 30 minutes!
We are big on doing Meatless Mondays in our house. I would say that this vegetable frittata easily ranks right up there as one of the easiest and heartiest meatless entrees you could make. It’s definitely a go-to in our house!
How to Make a Healthy Vegetable Frittata
And finally, if you are into clean eating you probably will not want to add the cream or cheese called for in traditional frittata recipes.
The thing is though, if you leave out the cream and cheese, you could very well end up with a dry frittata. What to do?
Substitute Pureed Cashews or Dairy-Free Cream Cheese
You will need a high speed blender to make your own creaminess for this vegetable frittata. All you have to do is puree raw cashews with eggs (see Step 2 in the recipe below).
I discovered the cashew secret when I made my Gluten Free Quiche recipe. Quiche is basically like a Frittata, except with a crust. Conventional quiche and frittata recipes almost always call for cream or cheese as an ingredient because they tend to be rather dry if you try to go dairy free. But pureed cashews definitely solve the problem.
Don’t Have a High Speed Blender?
If you don’t have a high speed blender to puree raw cashews, then the next best thing would be to add 1/4 cup of Kite Hill brand dairy-free cream cheese style spread as a substitute for the cashews.
Kite Hill is a clean manufacturer of a variety of nut-based dairy free cheese products. It is also nationally distributed and rather easy to find these days in many supermarkets.
Delicious Vegetable Frittata made with asparagus, leeks and dill. It’s perfect for brunch but also makes a delicious meatless dinner entree.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- 10 organic pasture-raised eggs
- 1/4 cup raw cashews
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon Pink Himalayan sea salt
- 3 tablespoons extra virgin olive oil, divided
- 1 leek, washed and thinly sliced
- 1/2 onion, finely chopped
- 1 pound asparagus, tough ends snapped off, cut on the bias into 2 1/2-inch pieces
- 1/4 cup chopped fresh dill, plus more for garnish
- Place an oven rack in the upper third of the oven and preheat oven to 375 degrees.
- Add the eggs, cashews, lemon juice and salt to a high speed blender, and process until smooth and creamy. Set egg mixture aside.
- Heat 2 tablespoons of the oil over medium-heat in a 9 or 10-inch oven-proof skillet. Add the leeks and onions and 1 tablespoon of water; cook, stirring occasionally, until the leeks are wilted and tender, about 3-minutes. Add the asparagus and cook for 1 minute. Remove the vegetables to a mixing bowl. Wipe out the skillet and let it cool until tepid.
- Gently stir the cooked vegetables into the egg mixture. Fold in the dill.
- Heat the remaining tablespoon of oil in the skillet over medium heat. Pour in the egg and vegetable mixture. Cook until the eggs just begin to set on the bottom. Using a heat-resistant spatula, gently lift the edges of the cooked eggs and let liquid eggs run under to the pan below. Cook for another minute and repeat. When the bottom half of the eggs are cooked, place the pan in the oven and cook for about 5 minutes, until the eggs are no longer wobbly at the center. Turn on the broiler and broil the frittata until lightly browned on the top, about 30 seconds.
- Remove the frittata from the oven and let sit at least 5 minutes in the pan, then slice and serve.
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Looking for More Clean Eating Recipes?
If you liked the Vegetable Frittata Recipe, be sure to check out a full month’s menu of delicious healthy dinner recipes (including weekly shopping lists!) in our Clean Cuisine Dinners digital cookbook.