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in Breakfast, Dinner, Gluten-Free, Meal Prep, Plant Based, Quick & Easy Meals · April 1, 2021

Spring Vegetable Frittata

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I’ve got your easter brunch covered this weekend. This Spring Vegetable Frittata is a delicious and fresh dish to add to your brunch spread. Shallots, asparagus and just a few other ingredients needed for a the perfect spring meal. Pair it with my Vanilla Cherry Almond Baked Oats and you’ve got yourself a perfect meal.

  • spring vegetable frittata
  • asparagus spring vegetable frittata
  • asparagus shallot frittata spring

Ingredients in Spring Vegetable Frittata

  • Eggs & Milk
  • Asparagus
  • Mushrooms
  • Shallots
  • Garlic
  • Spices

A great dish to complement any brunch spread

This is one of the easiest brunch menu items you can find. Just a few ingredients noted above will create the most flavourful frittata without any hassle. I love adding some type of egg dish to brunch to add a little protein & nutrition.

Pair this with some type of oat dish, like my Vanilla Cherry Almond Baked Oats, a baked good like my Chocolate Marbled Banana Bread, or even go for scones or croissants if you’re feeing a little extra. May I suggest these Blueberry Scones from Sally’s Baking Addiction- so delicious and surprisingly not too difficult.

I also love adding fresh fruit & mimosas- optional but highly encouraged!

Be sure to browse other breakfast & lunch recipes up on the blog!

Leave a star rating and review if you try out this Spring Vegetable Frittata.

asparagus shallot frittata spring

Spring Vegetable Frittata

Andrea Toole
This Spring Vegetable Frittata is a delicious and fresh dish to add to your brunch spread. Pair it with my Vanilla Cherry Almond Baked Oats and you've got yourself a perfect meal.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 22 minutes mins
Resting Time 10 minutes mins
Course Breakfast, Main Course
Servings 5

Ingredients
  

  • 6 large eggs
  • 1 small shallot, small diced
  • 1/2 heaping cup mushrooms, sliced in half and chopped
  • 1/4 cup milk (any kind- I used 1%)
  • 1 large clove garlic, minced
  • pinch each of red pepper flakes, salf & black pepper
  • 1/2 cup asparagus chopped into 1/4 inch pieces (halved lengthwise if they are very thick)
  • 1/4 cup crumbled feta cheese

Instructions
 

  • Start by preheating the oven to 375F and greasing an 8" round baking dish.
  • Beat the eggs in a medium bowl. Add the shallot, mushrooms, milk, garlic, red pepper flakes, salf & pepper and whisk together until combined.
  • Pour the egg mixture into the baking dish. Top with the asparagus pieces and feta cheese.
  • Bake for 20-22 minutes until the middle is set. The edges may be puffed up, but as the frittata sets it will settle down.
  • Remove from the oven and allow to rest for 5-10 minutes. Serve immediately with any sides of choice. Enjoy!

Notes

Store refrigerated in an airtight container for up to 4 days. 
Suggested sides:
  • Sliced avocado
  • Tomato slices
  • Whole grain toast
  • Hot sauce
Previous Post: « Honey Almond Granola
Next Post: Tofu Ricotta Stuffed Shells »

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