The Recipes

Spring Vegetable Frittata

Gotta love more of the fabulous Spring vegetables that are all over the markets this time of year!  A few fresh vegetables, and you have a fantastic egg-y concoction that is perfect for breakfast, lunch or dinner.

Spring Vegetable Frittata


- 2 eggs
- splash of milk
- 5-12 asparagus spears, woody ends removed (depending on their thickness)
- 1/4 c. fresh peas
- 1/3 small yellow onion, diced
- 1 scallion, diced
- salt
- pepper
- olive oil

Preheat the oven to 400 degrees.

In a small bowl, whisk together the eggs and milk.  Season with salt and pepper and set aside.

In a small pan, heat 1 T. of olive oil.  Add the onion and season with salt.  Let it soften for 6-7 minutes.  Add the peas and stir to combine.  Let it cook for 2-3 minutes.  

Pour the eggs into the skillet and lay the asparagus spears around the eggs like spokes on a wheel.  Transfer to the oven and bake for 20-25 minutes; until the eggs are set.

Garnish with the scallions.