Spring Vegetable Frittata - A Delicious Dish for Mother's Day Brunch!

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Farm Fresh Produce: Green Onions, Zucchini, Asparagus, Parsley, Assorted Fresh Fruit - SPECIAL PRICE: 20% off

(valid 5/9-5/15)

Marconda’s Puritan Poultry: Fresh Eggs

Monsieur Marcel Gourmet Market: Parmesan and Feta Cheese, Milk, Unsalted Butter, Prosecco

T-Shoppe: Blooming Tea


Serves 4. Recipe courtesy of JoAnn Cianciulli, Author “LA’s Original Farmers Market Cookbook”


8 large eggs

2 tablespoons milk

½ cup chopped Italian parsley

½ cup grated parmesan

2 tablespoons unsalted butter

2 green onions, white and green parts

1 bunch pencil asparagus, stems trimmed, chopped

1 small zucchini, chopped

4 oz. feta cheese, crumbled into small pieces


Preheat oven to 400˚. Whisk eggs, milk and parsley until frothy; season with salt & pepper. Add parmesan; whisk to blend. Set aside. In a 10-inch nonstick ovenproof skillet, sauté vegetables until soft and lightly browned; season with salt & pepper. Pour egg mixture over the vegetables, pulling the egg away from the sides of the pan with a rubber spatula to let the eggs flow to the bottom. Cook until edges of the frittata are set but the middle is still loose. Remove from heat, scatter feta cheese on top. Transfer pan to the oven. Bake until frittata is slightly puffed and golden. Remove from oven and loosen the bottom with a spatula, then gently slide onto a serving platter. Slice into 8 wedges, garnish with parsley leaves and serve with assorted fresh fruit and Prosecco or Blooming Tea.

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