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Green Frittata with Avocado Cilantro Mash

This frittata is filled with yummy, good-for-you green veggies — asparagus, green onions and baby mixed greens — for a super healthy meal.

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This recipe originally appeared in Clean Eating Magazine.For more healthy recipes, visit cleaneating.com/recipes.

Servings
4
Prep Time
20 min
Cook Time
20 min
Duration
40 min

Ingredients

  • 1 tbsp avocado oil, divided
  • 4 oz (6 stalks) asparagus, trimmed and chopped
  • 2 green onions, thinly sliced
  • 3 cups baby mixed greens
  • ½ jalapeño chile pepper, seeded and minced
  • 8 large eggs, whisked
  • ¼ cup plain, unsweetened almond milk
  • 1 lemon, zested and juiced
  • ¾ tsp black pepper, divided
  • 1¼ tsp sea salt
  • 2 tbsp nutritional yeast
  • 1 avocado, peeled and pitted
  • 1 lime, zested and juiced
  • ½ cup fresh cilantro, chopped

Preparation

1. Heat oven to 350°. Coat an 8 x 8–inch glass baking dish or pie plate with ½ tbsp oil.

2. In a medium skillet on medium-high, heat remaining ½ tbsp oil. Add asparagus, and sauté for 3 minutes. Add onions, baby greens, and jalapeños, and sauté, 1 minute. Transfer to baking dish.

3. In a bowl, whisk together eggs, milk, lemon zest and juice, ½ tsp pepper, and salt. Pour over vegetables. Sprinkle yeast on top. Bake for 25–30 minutes, or until center is firm. Turn oven to broil on high, and cook for 2 minutes. Let cool.

4. Meanwhile, prepare mash: Add avocado, lime zest and juice, cilantro, and remaining ¼ tsp black pepper to a food processor and purée until smooth. (Alternatively, mash by hand in a bowl.) Quarter frittata, and split among four plates. Top each slice with a dollop of mash.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 295
  • Carbohydrate Content 11 g
  • Cholesterol Content 375 mg
  • Fat Content 21 g
  • Fiber Content 6 g
  • Protein Content 17.5 g
  • Saturated Fat Content 5 g
  • Sodium Content 284 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 11 g
  • Polyunsaturated Fat Content 3 g