Frittata with Spring Vegetables

Perfect for a Sunday morning brunch!


  • 7 eggs
  • 2 cloves garlic, finely chopped
  • ½ tsp Himalayan salt
  • ½ tsp ground pepper
  • 2 tablespoons olive oil
  • 1 1/2 cups baby arugula
  • 1 cup cherry tomatoes, halved
  • 12 stalks asparagus, chop to one inch rounds
  • 4 stalks green onion, chopped
  • fresh basil leaves
  • 3 oz goat cheese, crumbled


  1. Preheat oven to 350.
  2. Whip eggs in bowl with garlic, salt and pepper. Add oil to a cast iron skillet on medium heat. Sauté asparagus on low heat for 2 minutes. Then add arugula leaves and saute for another minute until only wilted.
  3. Add egg mixture, green onion and tomatoes. Remove from stove and cover with lid. Bake in oven for approximately 15-20 minutes watching closely until egg mixture has nicely browned. Remove from oven. Toss the chopped fresh basil and feta cheese with a little olive oil, a dash of salt and garnish over top of frittata. Suggested serving with homemade hash browns and tossed salad.

Serves 4