Crustless Spring Vegetable Frittata

Today we’re continuing the recipe roundup with this savory item from our Easter Brunch menu. With fresh vegetables from the farmer’s market, it provides the necessary protein to round out an otherwise sweet (and slightly carb-filled) table. (This is also the perfect brunch dish with friends gathered after a weekly trip to the farmer’s market. Or can be a great Saturday date with someone special. I digress, but you get the idea.) It’s a delicious and easy dish to make, paired with open windows, sunny skies, and slow Saturdays.

Keep reading for the full recipe after the jump!

Crustless Spring Vegetable Frittata

6-8 servings


  • 1 carton egg whites
  • 4 oz organic grape tomatoes, cut in half
  • 8 oz organic cremini mushrooms, cut in slices
  • 1/4 C feta cheese, crumbled
  • 1 bunch asparagus, cut into 1 1/2 inch pieces
  • 2 garlic cloves, minced
  • 2 T extra virgin olive oil
  • salt and pepper, to taste


Preheat oven to 350 degrees F. In a cast iron skillet, add extra virgin olive oil. Bring oil to medium high temperature. Add minced garlic cloves and cook for 1-2 minutes or until cooked through. Place chopped vegetables in skillet and cook for 5 minutes. Pour carton of egg whites. Sprinkle feta cheese on top. Season with freshly ground salt and pepper. Bake in oven for 15-20 minutes or until egg is cooked through. Enjoy

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