Spring Vegetable Frittata

This light and fluffy frittata features fresh spring vegetables like asparagus, spinach, and cherry tomatoes, making it a colorful and nutritious addition to your Easter brunch.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 6

Ingredients

8 large eggs

1/4 cup whole milk

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

1/2 cup chopped asparagus

1/2 cup halved cherry tomatoes

1 cup fresh spinach leaves

1/4 cup chopped green onions

1/2 cup shredded parmesan cheese

Instructions

1. Preheat the oven to 350°F (175°C) and position a rack in the center.

2. In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.

3. Heat olive oil in an oven-safe skillet over medium heat. Add the asparagus and cook for 2-3 minutes until slightly tender.

4. Add the cherry tomatoes and spinach to the skillet, cooking for another 2 minutes until the spinach is wilted.

5. Pour the egg mixture into the skillet, stirring gently to combine with the vegetables.

6. Sprinkle the green onions and parmesan cheese evenly over the top.

7. Cook on the stovetop for 3-4 minutes until the edges begin to set.

8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the center is set and the top is lightly golden.

9. Let cool for a few minutes before slicing and serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat individual slices in the microwave for 1-2 minutes or in a 350°F oven until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.