Try this Frittata for a Taste of Spring
My husband is all about grab-and-go breakfasts. Over the years I’ve made lots of different things for him that fit the bill, but this frittata always seems to be in our rotation. I’ll whip it up the night before and he can heat it up in the morning. It’s also just fancy enough to be served at brunch with a light salad and some fruit. Another great thing about this recipe is that it’s adaptable to whatever you like, or whatever you have in your fridge! I have written the recipe with spring flavors, but feel free to change the vegetables, cheeses, herbs, and spices or even add meat.
- 8 large eggs
- 1 leek, sliced thinly and washed well!! (Only use the white and light green portion of the leek)
- Spinach-2 big handfuls
- Asparagus- chopped, quantity up to you
- 1 Zucchini- washed and diced
- ½ cup melty cheese (mozzarella, provolone, gruyere, gouda)
- ¼ cup salty/punchy cheese (feta, parmesan, crumbled goat cheese)
- 1 handful of fresh herbs- dill, chives, and basil would work well with this flavor combo
- Splash of heavy cream or a couple of tablespoons of full-fat plain yogurt
- Zest of one lemon (or if you have it, a tablespoon of chopped preserved lemon)
- 1-2 cloves of garlic- minced
- ¼- ½ teaspoon of red pepper flakes
- Salt and pepper to taste
- 1 Tablespoon olive oil or butter
Preheat the oven to 450
Heat a pan on medium heat with your olive oil or butter. Once hot, add your sliced leek, season with some salt, and cook until it starts to get tender. Add your zucchini and cook through. Add your asparagus and spinach and cook until the spinach begins to wilt. Add your garlic and red pepper flakes and cook until fragrant (1-2 minutes). Season with salt and pepper to taste and set aside to cool slightly.
In a bowl, add the eggs and cream or yogurt. Whip until well blended. Stir in the cheeses, lemon zest, herbs, and the cooked vegetable mixture and season to taste. Prep a large, oven-safe skillet with a little oil, butter, or Pam so the frittata doesn’t stick (I usually just use the pan I cooked the vegetables in). Pour the egg mixture into the pan and put it in the oven. Bake for 15 minutes, or until the frittata is set and the top is golden. Carefully flip the frittata out of the pan onto a plate or cutting board, slice and enjoy immediately, or place in containers and refrigerate to enjoy the next morning!
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