Sacred Spring Frittata


  • 1 tablespoon olive oil
  • 2 teaspoons butter
  • 1 bunch asparagus, trimmed, cut into 1-inch pieces (to symbolize spring)
  • Optional: add 1 clove chopped garlic and ½ an onion
  • 8 eggs ( For new life!)
  • ½ cup grated cheese, I like goat or sheep 
  • ¼ cup milk of your choice
  • salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh parsley or thyme (Optional) (To clear away winter!)

Step 1
Pre heat over to 350 then Heat olive oil and butter in a 9-inch nonstick pan over medium heat and cook asparagus, garlic and onion, stirring occasionally, until soft but still firm to the bite, 10 to 15 minutes.

Step 2
Beat eggs in a bowl until frothy. Stir in cheese and milk; season with salt and pepper.   I like to put my intentions for the evening into the egg mixture, imagining the best possible outcome of my gathering and seeing all of the women coming in their joy.


Pour egg mixture over asparagus and cook until eggs are on the bottom, then pop in the oven for another 10-15 minutes, check it often to make sure the center is set.

Step 3
Invert frittata onto a plate and garnish with parsley.

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