This springtime recipe is from Eating Purely: More Than 100 All-Natural, Organic, Gluten-Free Recipes for a Healthy Life ($16.99; Amazon) by Elizabeth Stein.
Spring Vegetable Frittata
PREP TIME10 min
COOK TIME30 min
10 organic eggs
1/4 cup non-dairy milk, unsweetened
1 pint grape tomatoes, halved
1 cup fresh or frozen peas
1 cup asparagus, trimmed and chopped into 1" pieces
2 oz goat cheese
Sriracha, to taste
Preheat oven to 400°F.
In a bowl, whisk together eggs, milk, and vegetables.
Pour the mixture into a pie dish.
Bake until golden and puffy, about 20 minutes.
Take frittata out of the oven and sprinkle goat cheese on top.
Return to oven for another 5-10 minutes.
Serve in wedges with a dab of Sriracha sauce on top.