Frittata with Spring Vegetables

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This was really good...only thing I changed was to reduce all of the cheeses by half. It seemed like a crazy amount, and it was plenty rich without so much. Otherwise, will definitely do again.

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I will make this over and over again! I made it for Easter and EVERYONE liked it. And it was super easy, too. And I wasn't going to make the tomato for the top but decided to. I am glad I did because it added a really fresh element to the frittata. I actually just started using the tomato topping for a side salad with lunch and dinner!

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I made this for a brunch this morning, and although I had to leave out the arugula (couldn't find it at my grocery, it was absolutely delicious. The goat cheese really added little bits of creamy tangy goodness throughout. Perfect brunch recipe - I would make again for just myself!

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I was thinking of adding some Canadian bacon, but thought better of it, and served it on the side instead. I also used heirloom cherry tomatoes, which added even more color to an already beautiful dish. I think next time I will cut the asparagus in one-inch pieces, as it was a little hard to cut.

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I made this for breakfast this morning. My husband is a huge asparagus fan. Me, not so much, so I've been looking for recipes that use asparagus in tasty ways. Well this frittata was the cure! I loved it just as much as he did! I added a little bit of salsa on top when serving and it gave it just a little punch. The asparagus was cooked perfect. Not over done, still had a little bit of snap to the bite. Very delicious, easy to make, easy clean up in the kitchen. This recipe is a keeper!!! THANK YOU ALEX!!

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This frittata was to DIE FOR!!!! So tasty, my boyfriend ate three servings.