A light, fresh frittata packed with spring veggies and seasoned to perfection with A. Vogel Herbed Sea Salt. The perfect dish for your weekend brunch.

Serves: 4

Prep Time: 10 minutes

Cook Time: 20-25 minutes

Total Time: 30 minutes

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Add the onion, asparagus, zucchini, and tomatoes. Sauté for 5-7 minutes until vegetables are softened.
3. Add spinach and cook for an additional 2 minutes until wilted.
4. In a bowl, whisk together the eggs, A. Vogel Herbed Sea Salt, and black pepper. Pour over the sautéed vegetables in the skillet.
5. Reduce heat to low and cook for 2-3 minutes until the edges begin to set.
6. Transfer the skillet to the oven and bake for 15-20 minutes, until the center is set and lightly golden.
7. Sprinkle with Parmesan or feta if using, and serve warm.