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Vegetable Frittata


  • 6 large eggs

  • ¼ cup milk (dairy or a non-dairy milk, such as almond milk)

  • 2 garlic cloves, minced

  • 2 Tbsp extra virgin olive oil

  • 2 teaspoons dried basil

  • 2 cups cherry tomatoes, halved

  • 2 cups baby spinach

  • ¼ cup feta cheese

  • Salt & pepper to taste


  1. Preheat the oven to 400 degrees F.

  2. In a bowl, whisk together eggs, milk, salt and pepper.

  3. In a 10-12 inch cast iron skillet, heat olive oil. Add the minced garlic and dried basil and allow to sauté for 2-3 minutes.

  4. Add the cherry tomatoes to the skillet and sauté for another 3-5 minutes. Add the spinach to the skillet and allow to wilt slightly.

  5. Add the egg mixture to the skillet and gently shake the pan to distribute. Crumble the feta over the top and bake for 15 to 20 minutes or until the eggs are set.

  6. Season with salt and pepper, and enjoy.


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