Recipe of the Month: Spring Frittata

frittataServes 4


8 large eggs
2 tablespoons olive oil
2 tablespoons chopped scallions
1 cup chopped asparagus
1 cup fresh (or frozen and thawed) peas
1 cup baby spinach
1/4 teaspoon black pepper
1/2 cup low-fat milk
1 teaspoon salt
1/4 cup feta cheese


  1. Preheat oven to 350 degrees F.
  2. In large skillet, heat oil until sizzling. Add scallions and asparagus. Sauté until softened, for about 5 minutes.
  3. Stir in peas and spinach and season with salt and pepper. Stir well until evenly combined, allowing them to soften.
  4. In a large mixing bowl, whisk together eggs and milk until smooth. Season with salt and pepper.
  5. Pour egg mixture in skillet and gently shake to distribute. Top with crumbled feta.
  6. Cook, stirring occasionally, just until edges pull away from sides of pan, about 5 minutes.
  7. Transfer to oven and bake for 10-15 minutes, or until set and reaches internal temperature of 160 degrees F. Let rest for 5-10 minutes before serving.


Store in airtight container in refrigerator for up to 3 days. You can eat leftover frittata cold straight out of fridge or hot heated up in microwave.

Try substituting other veggies or cheese that you have on hand to put your own spin on this recipe!

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