Spring Veggie Frittata

Ready in 30 min

Serves 6 ppl

134 calories Total per serving


  • 6 large eggs
  • ¼ cup of milk.
  • ½ tablespoon of olive oil
  • 4 spring onions or scallions,
  • 1⁄2 cup chopped asparagus, tender parts
  • 1⁄2 cup frozen peas, thawed
  • 1⁄2 cup halved mini mozzarella balls
  • Ground thyme


  1. Preheat the oven to 400°F.
  2. Whisk the eggs, milk, and thyme until well combined. Set aside.
  3. Heat 1⁄2 tablespoon olive oil in a 10-12-inch skillet over medium heat. Add the scallions, asparagus, and a pinch of salt and pepper and cook, stirring occasionally, until the asparagus is tender but still bright green, about 5 minutes.
  4. Add the peas, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella.
  5. Bake for 15 to 20 minutes or until the eggs are set.


  • There are so many different variations on a frittata! Using whatever type of cheese or vegetables you have on hand can make this a quick and easy breakfast or dinner, and you can adapt this recipe to use vegetables you and your family enjoy.
  • Add some cooked meat for some extra protein.


$5.48 Total

$0.91Total per Serving

All items are SNAP eligible

By: Maddie Aguilar


Posted in

The Social and Health Research Center