how to eat your (spring) veggies…

day one of our finish what we have challenge… we found a great way to use up some veggies and some eggs too. matched with a salad and some leftover cornbread- it was a perfect meal!

frittatas (think quiche without the crust) have been a springtime staple at our house for years!

easy to prepare, beautiful to look at, and delicious to eat; they have been on the menu for every easter brunch, and most mother’s day breakfasts as well.  spring vegetables compliment the egg base perfectly and i love the way the bright green colors sort of pop out when the dish is cooked.

these days we have been making a frittata (similar to a spanish omelet) at least once a week.  served with a soup or salad it is a complete meal; and i find that it is equally delicious served warm or at room temperature…


  • 6 organic eggs
  • 1 bunch fresh asparagus-thinly sliced
  • 1 medium red onion-chopped
  • 5 big handfuls chopped greens (we used beet greens this week)
  • salt and pepper to taste
  • 3 tablespoons olive oil
  • 1 cup grated cheese (optional)


  • preheat oven to 180 degrees celsius
  • heat olive oil in a large cast iron skillet
  • whisk together eggs in a separate bowl- season as desired
  • add onions and sauté- stirring occassionally- until translucent
  • add remaining veggies-stir until combined
  • pour in egg mixture (and cheese if you are using it)
  • cook over medium heat for 5-6 minutes
  • place skillet in oven and bake until fully set- approximately 15 minutes

serve with a green salad or soup for a beautiful springy meal

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