Yummy vegetables & eggs mixed together to make this easy & extremely delicious Spinach & Asparagus Frittata.

I made this for my Bible Study ladies this week. It was delicious! I loved the asparagus, spinach, & onions with the eggs.  Just don’t forget the salt & pepper like I did! I added it to the cooked pieces & it tasted just fine but I knew it would have been better if I had added it before I cooked.

I love eggs & vegetables together & I love how easy this is to throw together & pop in the oven for breakfast, brunch, or for a coffee get to together.  It was so fast, and I loved that I didn’t have to put it together the night before.

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Yield: 8 people

Spinach & Asparagus Frittata

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Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 cup cut asparagus, about half a bundle
• 2 Tablespoons butter, use ghee for Whole 30
• 1/2 onion, cut into thin half slices
• 1/4 cup sliced bell peppers
• 1 cup packed baby spinach
• 8 eggs, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 350 degrees.
2. Steam asparagus for about 3-5 minutes until it's tender.
3. Melt butter in large oven safe skillet & saute onions & peppers until onions are translucent and tender.
4. Add spinach & cook until spinach is wilted. Add asparagus. Remove from heat.
5. Add salt & pepper to eggs and pour eggs over the vegetables. Shake pan slightly to let the eggs settle into the vegetables.
6. Bake at 350 for 20-25 minutes until eggs are cooked through.

I plan on making this frittata again.  It was so easy & so delicious!  And I love asparagus & I love how cheap it is in the spring.

What’s your go to brunch or breakfast recipe?

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