Spring Fritata

There's something special about gathering for brunch before heading to church – it sets the tone for a day filled with gratitude, reflection. We’ve been making this a Sunday tradition this year. I love this easy and delicious SPRING FRITATA

Ingredients

• 10 large eggs

• ½ pound thin asparagus, trimmed and cut into 1/2-inch pieces

• 1 cup frozen peas

• 1 cup broccolini

• 2 garlic bulbs, chopped

• 1/4 cup milk

• 1 cup (packed) baby spinach

• 1/2 cup green onions, chopped

• salt and pepper, to taste

• 4 ounces goat cheese, or feta/other cheese

• Optional garnish: fresh dill, and parsley

Method

Preheat the oven to 400 degrees

Heat olive oil in a nonstick ovenproof skillet. Add garlic and green onions, sauté over medium heat until cooked, about 5 minutes. Add broccolini, peas and asparagus and sauté until softened, 3-4 minutes. Season with salt and pepper.

Whisk the eggs with salt and pepper. Lower the heat to medium-low and pour in the egg mixture. Cook for a few minutes, pushing the eggs toward the center of the skillet as they cook. 

Once the eggs have set on the bottom, dot the top of the frittata with goat cheese. Place the skillet in the oven and cook until the frittata has just set, about 5-7 minutes.

Remove the frittata from the oven and cool slightly. To serve, garnish with fresh herbs, flaky sea salt, and fresh cracked pepper.