Sip, Scroll, and Learn (Midlife Edition)

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes

There’s something about a spring frittata that feels like a breath of fresh air, especially in midlife, when your body craves lighter, nutrient-packed meals that keep energy steady.

This Spring Vegetable & Herb Frittata is loaded with fiber-rich veggies, protein-rich eggs, and vibrant herbs that make every bite taste bright and fresh. It’s a simple, one-pan meal that works for breakfast, lunch, or dinner, and keeps you feeling nourished without weighing you down.

Ingredients

• 6 whole eggs
• 4 egg whites
• 1/4 cup unsweetened almond milk
• 1 cup chopped asparagus (1-inch pieces)
• 1/2 cup diced zucchini
• 1/2 cup cherry tomatoes, halved
• 1/4 cup diced red onion
• 1 cup baby spinach
• 1 tbsp crumbled goat cheese
• 2 tbsp fresh chives, chopped
• 1 tbsp fresh dill, chopped
• 2 tsp olive oil
• 1/2 tsp garlic powder
• Salt and black pepper to taste

Directions

1. Preheat oven to 375°F.
2. In a bowl, whisk together eggs, egg whites, almond milk, garlic powder, salt, and pepper.
3. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
4. Add red onion and asparagus. Sauté 3–4 minutes until slightly tender.
5. Add zucchini and cook 2 more minutes.
6. Add spinach and stir until wilted.
7. Pour the egg mixture over the vegetables. Scatter cherry tomatoes on top.
8. Sprinkle with goat cheese, chives, and dill.
9. Cook on the stovetop for 2–3 minutes until edges begin to set.
10. Transfer skillet to the oven and bake 12–15 minutes, until the center is set and the top is lightly golden.
11. Let cool 5 minutes before slicing into 4 wedges.

Nutrition (Approx. per Serving)

• Calories: 190-220 kcal
• Protein: 18-22 g
• Fat: 9-12 g
• Carbs: 8-11 g
• Fiber: 2-4 g