Rip & Tan

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Serve This at Your Next Get-Together

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Food & Drink

Serve This at Your Next Get-Together

May 28, 2018

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When the weather warms up, we love taking our meals outdoors. Mia Rigden agrees—she’s shared a recipe that takes advantage of all the best seasonal produce for this spring vegetable frittata. And as the founder of Rasa, the wellness community focused on individualized, plant-based diets, Mia knows (and loves) her veggies.

 “An abundance of seasonal vegetables, quality protein and healthy fats make this frittata a satisfying dish for lunch, brunch or dinner,” she tells us. “This goes great with a big salad for entertaining, or as an addition to your weekly meal prep. Enjoy fresh from the oven or save leftovers in the fridge for up to three days.” Enjoy!

A frittata with mushrooms and green vegetables in a black cast iron skillet sits on a light-colored surface, with fresh dill sprigs placed beside it.

Serve This at Your Next Get-Together

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A slice of vegetable frittata with mushrooms and asparagus is served on a beige plate beside a gold fork and knife on a white napkin; the rest of the frittata sits in a cast iron skillet.
A hand holds an egg above a tray of eggs, with a cracked egg and shell in a bowl nearby. A metal whisk and a blue cloth are also on the white surface.

Photos by Heather Moore