Spring Vegetable Frittata

Spring frittata

Updated May 17, 2018 @ 3:46 pm

Elizabeth says, “It is one of the easiest egg dishes to make if you are having a lot of company over for brunch or to feed the whole family. This recipe replaces traditional heavy cream with non-dairy milk and loads in veggies for added fiber and nutrients.”

Spring Vegetable Frittata

  • Serves: 5
  • Prep Time:
  • Cook Time:
  • PRINT Print This Recipe


  • 10 organic eggs
  • 1/4 cup non-dairy milk, unsweetened
  • 1 pint grape tomatoes, halved
  • 1 cup fresh or frozen peas
  • 1 cup asparagus, trimmed and chopped into 1" pieces
  • 2 oz goat cheese
  • Sriracha, to taste


  1. Preheat oven to 400°F.
  2. In a bowl, whisk together eggs, milk, and vegetables.
  3. Pour the mixture into a pie dish.
  4. Bake until golden and puffy, about 20 minutes.
  5. Take frittata out of the oven and sprinkle goat cheese on top.
  6. Return to oven for another 5-10 minutes.
  7. Serve in wedges with a dab of Sriracha sauce on top.

This springtime recipe is from Eating Purely: More Than 100 All-Natural, Organic, Gluten-Free Recipes for a Healthy Life ($16.99; Amazon) by Elizabeth Stein.

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