Spring Frittata

Spring and vegetables go together like, well, peas and carrots! This enlivening frittata delivers a 5+ punch and a dose of good vibes as well – that’s what happens when you eat something that’s full of goodness and is absolutely delicious. Your food diary will love this one: asparagus, spring onion, spinach, peas, ricotta, feta cheese and herbs. It’s fresh, easy and above all, tasty. Serve with a simple salad or pico de gallo. Hot or cold, breakfast, brunch, lunch or dinner – this dish works at any time of the day and is a great addition to a picnic. Make sure you make extra it tastes great the next day.

Serves: 4


  • 6 eggs
  • ⅓ cup of milk or water
  • 1 large garlic clove, crushed
  • 2 spring onions, finely sliced
  • ½ cup of asparagus, tough ends removed, washed and cut into 2cm strips
  • 1 handful of baby spinach leaves
  • ½ cup of peas
  • ¼ cup of ricotta cheese
  • ¼ cup of feta cheese
  • ¼ cup of chopped tarragon and thyme leaves


  1. Preheat the oven to 180°С
  2. Heat up 2 tablespoons of olive oil over low -medium heat in an ovenproof 20cm fry pan.
  3. Lightly saute the chopped onions, baby spinach leaves, and asparagus, until the spinach leaves are wilted and the asparagus has softened slightly.
  4. Remove from the heat and set aside in a bowl.
  5. In a separate bowl whisk the eggs, milk or water and crushed garlic together then season with salt and pepper.
  6. Reheat the pan with 1 tablespoon of olive oil and pour in the egg mixture
  7. Cook over moderate heat for 2 minutes add half the veggies (peas, spinach and asparagus) and half the crumbled ricotta and feta.
  8. Continue cooking until partially set, 5-7 minutes.
  9. Add the rest of the veggies, feta, and ricotta
  10. Place the frying pan in the preheated oven for 10 - 15minutes until the frittata is golden brown and the eggs are set.
  11. Season with salt and pepper and sprinkle with fresh tarragon and thyme.