Seasonal Veggie Frittata

 Seasonal Veggie Frittata


Frittatas are so delicious, easy to make and extremely versatile. You can add whatever veggies you like to a fritatta! I like to see what is in season and create my frittata from there. My local farmers market is always my best inspiration. I love a Lemonade Mimosa or any light white wine with this delicious brunch. Cheers!


10 extra large eggs

1/4 cup half and half or whole milk

3/4 tsp. Salt 

1/4 tsp. Pepper

1 tbs. Extra virgin olive oil

1 cup fresh asparagus spears cut into 1/2 inch pieces

1/2 medium red onion sliced

1 cup sliced white mushrooms

1 1/2 cups packed fresh spinach

1 cup crumbled goat cheese

1 tbsp. each of chopped parsley and chives or dill


Heat oven to 375 degrees.


In a medium bowl, whisk together eggs,salt, pepper and milk.


Heat olive oil in an oven safe 10 inch skillet to medium high.  Saute asparagus pieces, sliced onion and mushrooms for 5-7 minutes or until soft.  


Add spinach and saute another 2 minutes or until spinach has wilted.


Pour egg mixture into the skillet with veggies. Immediately add goat cheese and shimmy the pan or use a spoon to evenly distribute the veggies and cheese.  Place the skillet in the oven.


Bake for 15-17 minutes.  Eggs should be barely set and have a lightly browned top.


Sprinkle the top of the frittata with fresh herbs.  


You can either serve the frittata from the pan or invert the pan onto a plate. Serve warm or room temperature.

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