Spring Vegetable Frittata
This Spring Vegetable Frittata made with asparagus, scallions and peas is fresh and delicious. Easy to make in just 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Brunch, Breakfast, Lunch, Dinner
- Method: Saute, Bake
- Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free Option
Ingredients
Scale
- 4 large pastured eggs*
- 3 tablespoons unsweetened almond milk, or any milk
- 1-2 garlic cloves, minced
- 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried
- 1/4 teaspoon Celtic sea salt, more for serving
- Pinch freshly ground black pepper
- 1/2 tablespoon olive oil
- 3 spring onions or scallions, thinly sliced
- 1/2 cup asparagus, tender top parts cut into 1 inch pieces
- 1/4 cup frozen peas, thawed
- 3 tablespoons goat cheese or cashew cheese (optional)
Instructions
- Preheat the oven to 400°F.
- Whisk the eggs, almond milk, garlic, tarragon, salt and pepper until well combined. Set aside.
- Heat ½ tablespoon olive oil in a 8- inch skillet or cast iron pan.
- Add the scallions, asparagus, and a pinch of salt and pepper. Cook, stirring occasionally, until the asparagus is tender but still bright green, about 3 minutes.
- Add the peas and stir to combine evenly.
- Add the egg mixture and gently distribute the vegetables evenly.
- Dot with goat cheese, if using.
- Bake 10-12 minutes or until the eggs are set.
- Sprinkle with salt and pepper and serve.
Notes
I use an 8-inch skillet, if you use a 10-inch skillet use 6 eggs.
Double the recipe for 4 people and use a 12″ skillet.
Find it online: https://eatwellenjoylife.com/spring-vegetable-frittata/