When it comes to easy weeknight dinners, I feel as though the frittata is often overlooked. They’re great when you have a lot of vegetables in the fridge that you’re not sure what to do with, and they’re also an easy meal-prep idea to have for breakfast, lunch or dinner! That is what I call versatile.

The greatest thing about frittatas is that you can tweak any recipe to whatever you’re craving – whether you want something rich like cheddar and bacon, or on the lighter side like spinach and feta. Since this is a Clean Eat Kate’s recipe, I did choose a more veggie-centric recipe, but feel free to add whatever you’re in the mood for! To complete the plate, frittatas pair well with a delicious and simple green salad with a lemon and vinegar dressing.


2 tbsp. olive oil
2 garlic cloves, minced
1/2 cup chopped asparagus
1/2 cup shiitake mushrooms
1 tomato
6 eggs
¼ cup milk (whole or nut milk)
Salt and pepper to taste


Preheat the oven to 400 degrees F.
In a skillet (preferably cast-iron), heat the olive oil over medium and add the garlic, asparagus and mushrooms. Sautée until cooked evenly.
In a medium sized mixing bowl, whisk together the eggs, milk, salt and pepper and pour into the skillet over the veggies.
Slice the tomato and lay each slice on top of the egg and veggie mixture. Season the top with your favourite herbs, spices and cheese.
Put the skillet in the oven for 10-15 minutes or until cooked through evenly. Remove from oven and let cool for 3 minutes, before serving.


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