Spring Vegetable Frittata with Fresh Herbs

Est. Cost: $6.50 | $1.63 per person

A light and fluffy egg frittata packed with fresh asparagus, mushrooms, and melted cheese — perfect for Easter brunch.

Ingredients

Directions

Step 1: Preheat oven to 375 degrees F.

Step 2: Cut asparagus into 1-inch pieces. Slice mushrooms.

Step 3: Heat olive oil in an oven-safe skillet over medium heat.

Step 4: Saute asparagus and mushrooms for 5 minutes until tender.

Step 5: Whisk eggs with milk, dried basil, salt, and pepper.

Step 6: Pour egg mixture over the vegetables in the skillet.

Step 7: Sprinkle shredded cheese evenly on top.

Step 8: Cook on stovetop for 3-4 minutes until edges begin to set.

Step 9: Transfer to oven and bake for 15-18 minutes until center is set and top is golden.

Step 10: Let cool 5 minutes, slice into wedges, and serve.

Chef's Tip: Any leftover vegetables work great in a frittata — try adding diced peppers or spinach.

Serve with Toast and fresh fruit.