Spring Fritatta Recipe

While reading Competitor magazine (which is given to me by Mari every time she visits from California) I found a recipe for a Spring Frittata by Deena Kastor and it sounded so good I wanted to share with everybody who reads my blog.

Deena points out that she eats this after a long run in the mountains to help her get protein into her system.


  • 6 eggs, beaten
  • 1 cup milk
  • Hanful of fresh herbs, chopped (optional)
  • 1 teaspoon of olive oil
  • 2 cups of your favorite veggies
  • sea salt and pepper to taste
  • half-cup of grated parmesan, gruyere or goat cheese

In a bowl whisk the eggs and milk.  If using the herbs toss them in with the eggs.  Preheat oven to broil.  Heat the oil on medium high in an oven-proof skillet, add your veggies and saute for 3-10 minutes depending on how you like your veggies.  Lower heat to medium.  Evenly distribute veggies in the pan, sprinkle with salt and pepper and add egg mixture.  Cook for about 5 minutes, then transfer pan to oven and broil until eggs set slightly.  Sprinkle with cheese and return to oven to melt cheese.  Slide onto plate and serve hot with multigrain toast.


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  1. Jason says:

    This recipe makes a great fritatta. My suggestion is to not include spinach in your recipe, but if you want to include it let it cook longer then you think it needs to.

    I served mine with whole wheat flatbread and coffee.


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