Whether you cook them for breakfast, lunch or dinner, eggs are a great ingredient for a meatless spring dish. By incorporating eggs with other easy-to-prepare ingredients, like pierogies, you can create a hearty meal that can be served for brunch gatherings or weeknight family meals.

The recipe below for Simple Spring Frittata combines eggs, pierogies, fresh asparagus and savory Swiss cheese to create a Spanish-style omelet the whole family will enjoy. If asparagus isn’t handy, you can replace it with spinach, broccoli or any one of your favorite vegetables. This seasonal recipe, which contains less than 10 ingredients and takes less than 30 minutes to prep and cook, is the perfect dish for the Lenten season. For more recipes, visit www.pierogies.com.

Simple Spring Frittata
1–(16-ounce) package frozen Mrs. T’s Pierogies
6–asparagus spears, each cut into 1-inch pieces
6–large eggs
1/3–cup milk
2–tablespoons fresh chopped parsley
1–teaspoon salt
1/4–teaspoon ground black pepper
1/2– cup shredded Gruyere or Swiss cheese
1–tablespoon butter

Boil pierogies as package directs. Drain.

Heat asparagus in small saucepan in enough water to cover to boiling over high heat. Reduce heat to low; simmer 2 to 3 minutes or until asparagus are tender. Drain well and pat dry.

Beat eggs, milk, parsley, salt and pepper in medium-size bowl; stir in shredded cheese. Set aside.
Preheat oven to 400 degrees F.

Melt butter in 10-inch oven-proof skillet over medium heat. Add half of egg mixture; top with pierogies, asparagus and remaining egg mixture. Cook until frittata is just set around edges, about 5 minutes.

Place skillet in oven; cook until frittata is set, 5 to 8 minutes. Serve immediately.