Go Back
–+ servings
Close-up of a slice of spring vegetable frittata with asparagus and cherry tomatoes on a white plate

April Spring Brunch

A light and fresh brunch perfect for spring gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Brunch
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Frittata
  • 6 eggs
  • 1/4 cup milk
  • 1 cup asparagus chopped
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup feta cheese crumbled
For the Salad
  • 4 cups mixed greens
  • 1 tbsp olive oil
  • 1 tbsp lemon juice

Equipment

  • Mixing bowl
  • Skillet
  • Whisk

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Whisk eggs and milk in a bowl. Season with salt and pepper.
  3. Heat a skillet over medium heat. Add asparagus and cook for 3 minutes.
  4. Pour the egg mixture into the skillet. Add tomatoes and feta.
  5. Cook for 2 minutes, then transfer to the oven. Bake for 12-15 minutes.
  6. Toss mixed greens with olive oil and lemon juice. Serve with the frittata.

Nutrition

Calories: 280kcalCarbohydrates: 12gProtein: 18gFat: 18gSaturated Fat: 6gCholesterol: 290mgSodium: 320mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 35IUVitamin C: 25mgCalcium: 15mgIron: 10mg

Notes

You can substitute asparagus with spinach or zucchini if preferred.

Tried this recipe?

Let us know how it was!