Spring Veggie Frittata

Fresh beets and asparagus are roasted until tender then layered into a feta cheese-studded egg base. The result: a light, healthy meal with the subtle sweetness of the vegetables being center stage.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: Eggs, Frittata, Healthy, Vegetarian
Servings: 3
Author: The Healthy Toast


  • ½ bunch asparagus
  • 3 small beets
  • 1.5 Tbs olive oil
  • 6 large eggs
  • ¾ cup unsweetened almond milk
  • ¼ cup feta cheese
  • ¼ tsp salt
  • ½ tsp black pepper


  • Preheat oven to 400°F. While oven pre-heats, peel beets and slice into thin rounds. Toss asparagus and beets in olive oil and place on a lined baking sheet in a single layer. Roast veggies for 15-20 minutes, or until tender. Note: the asparagus may roast faster than the beets if your stalks are on the thinner side. Do not turn off the oven after removing the veggies!
  • While the asparagus and beets cool down a bit, heat last ½ tbs of olive oil in an 8” cast iron skillet over medium heat. In a medium bowl, whisk together milk, cheese, eggs, salt, and pepper. Pour mixture into heated skillet and cook for 2-3 minutes.
  • While eggs are cooking, cut asparagus first in half length-wise then horizontally into quarters. If you want more of a texture, skip cutting them length-wise and just quarter the stalks. Add roasted vegetables to egg mixture and cook 2-3 more minutes, or until the bottom begins to set.
  • Transfer skillet to oven and cook 8-10 minutes, or until set.


Nutrition for 1/3 of recipe: 290 calories, 20 g fat, 13 g Carbohydrate, 4 g Fiber, 17 g Protein
Adapted from Naturally Ella