Asparagus, Tomato, and Spinach Frittata
I loved the Margherita Frittata so much that I made another frittata this week. I envisioned a veggie frittata with feta cheese but realized that I was out of feta. I used up the last of my asparagus and baby spinach that I had in the refrigerator and threw in a handful of cherry tomatoes. It was wonderful without the feta but I will add it next time because I love the salty and creamy flavor it gives to egg dishes. I really loved how simple, healthy, and delicious this dish was.
Asparagus, Tomato, and Spinach Frittata:
- 8 eggs
- 2 tbsp milk or heavy cream
- Handful of asparagus spears, wooden stems removed
- Handful of small cherry tomatoes
- Handful of baby spinach, chopped
- Sea Salt and freshly cracked pepper, to taste
- Feta cheese, optional
How to Make an Asparagus, Tomato, and Spinach Frittata
Preheat the oven to 350 degrees.
Mix the eggs with the milk until well combined then season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the baking dish then place the asparagus spears, tomatoes, spinach, and feta cheese evenly in the egg mixture.
Place into the oven and bake at 350 degrees for 20 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and cool for 5 minutes before cutting. Enjoy!