Spring Vegetable Frittata

Elizabeth says, “It is one of the easiest egg dishes to make if you are having a lot of company over for brunch or to feed the whole family. This recipe replaces traditional heavy cream with non-dairy milk and loads in veggies for added fiber and nutrients.”
Spring Vegetable Frittata
SERVES
5PREP TIME
10 minCOOK TIME
30 minIngredients
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
Directions
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.

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