Nourish: Spring Vegetable Frittata

 

Frittata is the ultimate fast food. This fancy Italian omelette is about as quick and easy as a delicious, elegant meal can get. A frittata requires no special equipment or split-second timing, and it’s meant to be piled with heaps of seasonal vegetables. Plus, there are no real rules around the fillings, so you’re free to fill it with your favorite fresh things.

This spring version calls for lots of fresh herbs, chopped asparagus, spinach, a few radishes for color and snap, and tangy fresh goat or sheep cheese. But if you’d prefer, a dusting of grated Parmesan is lovely, too. It's as delicious served at room temperature as it is hot, right out of the pan. Try it for lunch, a light supper paired with salad, or cut into small wedges for an hors d’oeuvre. 
    
Spring Vegetable Frittata
Servings: 4 to 6

½ pound asparagus, cleaned, trimmed, and cut into ½-inch pieces
1 tablespoon unsalted butter
1 small shallot, chopped
1 bunch spring onions, thinly sliced
1 cup spinach, rinsed, dried, and cut into thin strips
8 eggs
¼ cup Italian parsley, chopped
3 tablespoons thyme, chopped
Salt and freshly ground pepper to taste
½ cup chevre

Preheat the oven to 400 F. Put the asparagus in a pot with just enough water to cover. Bring to a boil, reduce the heat, and simmer. When the asparagus turn bright green, about 1 minute, drain and set aside.

Melt the butter in a large ovenproof skillet and set over medium heat to lightly sauté the shallot until translucent, about 1 minute, then toss in the asparagus and spinach until the spinach is limp, about 30 seconds to a minute.

Beat the eggs in a large bowl and whisk in the herbs and a little salt and pepper. Pour the eggs over the vegetables in the skillet and cook over medium-low heat until the bottom of the frittata is firm, about 10 minutes. Sprinkle the cheese on top and transfer the skillet to the oven. Bake the frittata, checking every 5 minutes, until the top is no longer runny and the cheese is melted and bubbly, about 10 to 20 minutes. Serve hot, warm, or at room temperature cut into wedges.

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Beth Dooley

About

Beth Dooley has spent 25 years covering the Midwest food scene for magazines, newspapers, TV, and radio. She is author of “Minnesota's Bounty: The Farmers Market Cookbook” and “The Northern Heartland Kitchen,” as well as coauthor of “Savoring the Seasons of the Northern Heartland” with chef Lucia Watson. In addition to writing, Beth guides food trips for Wilderness Inquiry and teaches cooking classes at area schools and colleges. She lives in Minneapolis with her husband and three sons.


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'Spring Vegetable Frittata' has 1 comment

  1. July 10, 2015 @ 5:48 pm Stu Pickle

    so cool!

    Reply


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