Diabetes Bites Newsletter

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Spring Vegetable Frittata

Original recipe: Lisa Bryan


  • 10 large eggs
  • ½ cup yogurt or dairy-free yogurt
  • 2 tablespoons olive oil
  • 1 leek white and light green parts chopped
  • ½ pound thin asparagus trimmed and cut into 1/2-inch pieces
  • 1 cup frozen peas
  • 1 cup (packed) baby spinach
  • salt and pepper to taste
  • 4 ounces goat cheese or feta/other cheese
  • Optional garnish: fresh dill, and parsley


  1. Preheat the oven to 400F/200C. Heat the oil in a 10-inch oven-safe skillet over medium heat. Add the leek and saute for 3-4 minutes.
  2. Then add the asparagus and saute another 1-2 minutes.
  3. Then add the frozen peas, baby spinach, salt and pepper, and saute another 1-2 minutes, or until the spinach is wilted. Remove 1/3 of the vegetables to a plate (optional, but it makes for a prettier frittata), and make sure the remaining half of the vegetables are evenly spread out.
  4. In a large bowl, whisk the eggs, yogurt, salt and pepper. Pour the eggs over half of the vegetables in the pan. Cook on the stove for 2-3 minutes.
  5. Add the remaining vegetables on top, then dollop with the goat cheese. Transfer to the oven and cook for 15-20 minutes, or until the eggs are set.
  6. Garnish with additional herbs before serving.

*I love my 10″ Staub pan for frittata recipes. It goes from the stovetop to the oven to the table!