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Spring Vegetable Frittata

Est. Cost: $8.48 | $2.12 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

MediterraneanMediumPrep: 15 minCook: 25 minServes: 4

Fluffy baked egg dish loaded with fresh spring vegetables and cheese, perfect for brunch or a light breakfast.

Ingredients

  • 12 Eggland's Best Large Eggs (On Sale: 2/$7)

  • 4 oz Arugula (On Sale: $2.99)

  • 1 pt Bowl & Basket Grape Tomatoes, halved (On Sale: $1.99)

  • 1 cup shredded mozzarella

  • 1/4 cup milk

  • 2 tbsp olive oil

  • Salt and pepper to taste

Directions

Step 1: Preheat oven to 375°F.

Step 2: In a large bowl, whisk together eggs, milk, salt, and pepper.

Step 3: Heat olive oil in a 10-inch oven-safe skillet over medium heat.

Step 4: Add arugula and cook until wilted, about 2 minutes.

Step 5: Add halved tomatoes and cook for 1 minute.

Step 6: Pour egg mixture over vegetables and sprinkle with mozzarella.

Step 7: Cook on stovetop for 3-4 minutes until edges begin to set.

Step 8: Transfer skillet to oven and bake for 20-25 minutes until center is set and top is golden.

Step 9: Let cool for 5 minutes, slice, and serve.

Chef's Tip: Use an oven-safe skillet for easy stovetop-to-oven transition. Let frittata cool for 5 minutes before slicing for cleaner cuts.

Save by using Sale eggs and seasonal vegetables make this protein-packed breakfast affordable for a crowd. and Serve with Fresh fruit salad and toasted sourdough.

Sale Prices Valid April 19, 2026 to April 25, 2026

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