Spring Vegetable Frittata

|
April 3, 2017
Spring 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

5

PREP TIME

10 min

COOK TIME

30 min

Ingredients

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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