Spring Vegetable and Quail Egg Frittata

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light brunch dish celebrating Easter's arrival, featuring quail eggs and seasonal vegetables. This Italian-inspired quick recipe (vegetarian), ready in about 30 minutes, pairs quail eggs, spinach, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Sauté spinach and asparagus until tender. Whisk eggs, milk, and butter.
  2. Step 2: Pour egg mixture over vegetables in a skillet, cook until set.
  3. Step 3: Crack quail eggs on top and finish under a broiler for 2 minutes.

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