With Spring just arriving and Easter around the corner, it’s the perfect time to think brunch. Brunch is my absolute favorite! The variety, the sweet and savory combinations, the mimosas and Bloody Mary’s, I love it all!
For an easy and delicious star for your brunch, look no further than a frittata. What I love about frittatas is that they come together quick and are so versatile. They are a great way to use up vegetables in your refrigerator or utilize leftovers from the night before. For busy weekday mornings, a frittata can be easily reheated for a quick and nutritious breakfast.
I used asparagus, cherry tomato, onion, spinach, cheese, and almond milk for this frittata. Our house very rarely has dairy milk on hand, but if that is what your family drinks that could easily be subbed in for the almond milk.
- 10 eggs
- 1/2 cup almond milk
- 8 asparagus stalks, woody ends removed, cut into 1″ pieces
- 1/2 cup cherry tomatoes, halved
- 1/2 cup packed spinach, chopped
- 1/2 small onion, minced
- 1/2 cup aged cheddar cheese, grated
- 1/2 cup parmesan cheese, grated
- 1/4 teaspoon granulated garlic
- salt and pepper to taste
- Preheat oven to 375 degrees F
- Lightly sauté asparagus and onions for a few minutes in oil with salt and pepper.
- In a bowl whisk eggs, almond milk, salt, pepper, and garlic.
- Add vegetables and most of the cheese to the egg mixture. *I like to reserve some cheese for the top
- Pour into a prepared baking dish (at least 8″) or oven safe pan.
- Top with remaining cheese.
- Bake in oven for 30 minutes, or until eggs are set. It is helpful to check the frittata at 25 minutes. The frittata will be done when the center is no longer jiggly.
- Let rest for a few minutes, then slice and enjoy!