Spring Veggie Frittata with Fresh Herbs
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 20 minutes
🌱 Ingredients
8 large eggs
1/4 cup unsweetened almond milk (or dairy milk)
1 cup asparagus, chopped into 1-inch pieces
1/2 cup cherry tomatoes, halved
1 cup baby spinach
1/4 cup red onion, finely sliced
2 tablespoons fresh basil or parsley, chopped
1/3 cup crumbled feta or goat cheese (optional)
1 tablespoon olive oil
Salt and pepper to taste
🍳 Instructions
Preheat oven to 375°F (190°C).
In a medium bowl, whisk together eggs, milk, salt, and pepper. Set aside.
In an oven-safe skillet (like cast iron), heat olive oil over medium heat.
Sauté onion and asparagus for 4–5 minutes, until just tender.
Add spinach and cook for another 1–2 minutes, until wilted.
Pour in the egg mixture and gently stir to combine with veggies.
Top with tomatoes and
cheese, and sprinkle with fresh herbs.
Cook on the stove for 2–3 minutes, then transfer skillet to oven.
Bake for 10–12 minutes, or until the center is set and slightly golden on top.