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Spring Medley Frittata

Note: Top with the salad right before serving.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main or Side
Cuisine: Brunch
Servings: 4 to 6
Author: Hip Foodie Mom


For the frittata:

  • 6 eggs
  • 1/2 cup SimplyNature Organic 2% Milk
  • 1 teaspoon Burman’s Dijon Mustard
  • Salt and pepper
  • 1 cup of Happy Farms Shredded Mozzarella Cheese
  • 1 tablespoon extra virgin olive oil
  • 1 small onion chopped
  • 8 oz. mushrooms sliced
  • 5 oz. SimplyNature Organic Baby Spinach
  • 5 spears asparagus blanched and cut into 1 to 2 inch pieces

For the salad topping:

  • SimplyNature Organic Spring Mix
  • Radishes sliced thin
  • SimplyNature Balsamic Vinaigrette or balsamic glaze


  • Preheat your oven to 500 degrees (or full broil). Using a large mixing bowl, whisk together the eggs, milk, dijon mustard and season with salt and pepper. Mix in the mozzarella cheese and set aside.
  • Using a cast iron skillet, or any large oven-safe skillet, heat the olive oil over medium-high heat. Add in the onions and mushrooms and sautĂ© until tender, for about 5 minutes. Add in the baby spinach and blanched asparagus and cook until the spinach leaves become softened, for about 4 to 5 minutes.
  • Pour in the egg mixture, and turn the heat down to medium. Cook until set, for about 6 to 8 minutes. Transfer the skillet to the oven and broil until golden brown on top. Be sure to watch your frittata carefully. Remove from the oven and let cool for at least 5 to 7 minutes before topping with the spring salad mix. Add some sliced radishes if desired and salad dressing. Serve and enjoy!