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Spring Veggie Frittata

Spring Veggie Fritatta

With spring comes warmer temperatures and sunny mornings. What better meal to enjoy outside than brunch? Frittatas are light enough to keep you active on beautiful days, but hardy enough to hold all the vegetables you desire. The best part? Frittatas are completely customizable. Ours has spinach and tomatoes with ham and cheddar, but you could use kale, parsley, onion, peas, or peppers; turkey, chicken, or sausage; Parmesan, Gruyere, or goat cheese. Make a different one every weekend!


10 eggs
1 ½ cups chopped ham steak
1 cup grated cheddar cheese (or more depending on how cheesy you like it)
2 cups of fresh, chopped spinach
2 chopped Roma tomatoes
Salt, pepper, and garlic powder to taste


Preheat the oven to 350ºF. Whisk the eggs thoroughly. Mix in all ingredients until well combined. Pour into a greased, 9-inch pie dish. Bake in the oven for 30 to 40 minutes or until the top is lightly browned. Let frittata sit on the counter for about 10 minutes before cutting and serving.


Thinking about making a frittata? Share your favorite ingredient combinations!


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Posted in Brunch, Spinach, Tomato