All the Spring Vegetables Frittata
It’s feeling more and more like Spring here in Northern California by each passing day. The days are substantially longer, the trees are blooming, the daffodils are out, and Asparagus is finally making its appearance at the Market. Simply roasted asparagus paired with spring onions, peas (frozen are fine), fresh mint, and goat cheese, and you have a perfect springtime dinner in a flash. I hope you make this soon, and often. Enjoy!
Ingredients
Yields 8 servings
12 Large Eggs
1/4 cup heavy cream or whole milk
10 leaves Spearmint, finely minced
1 bunch fresh Asparagus, ends trimmed, and peeled if stalks are thick
2 Spring Onions (or 2 shallots), diced into 1/2” pieces
1 cup frozen green peas, defrosted
2 oz Chèvre, plain unflavored, crumbled
3 TB Extra Virgin Olive Oil
1 TB Kosher Salt
1.5 tsp Freshly Ground Black Pepper
Method
Preheat oven to 400° F. Line a baking sheet with parchment paper. Arrange Asparagus in a single layer on the baking sheet. Drizzle with 1 TB Olive Oil and 1 tsp each Kosher Salt & Black Pepper. Roast for 15 minutes until tender and stalks take on some charred color at the tips.
In a large bowl, whisk the eggs together with the cream (or milk). Add fresh mint and 1 tsp each Kosher Salt & Black Pepper. Whisk to combine. Set bowl aside.
Heat the remaining 2 TB Olive Oil in an oven-proof, nonstick, 12-inch diameter saute pan or cast iron pan. Add the Spring Onions (or shallots) and the remaining 1 tsp each Kosher Salt & Black Pepper and saute over medium high heat until translucent, about 3 minutes. Set aside and allow to cool a couple of minutes.
Remove the asparagus from the oven and increase the heat to Broil. Arrange the Asparagus over the sauteed onions. Scatter the peas over top. Pour in the whisked egg mixture and saute on the stovetop over medium heat for 2-3 minutes, until the eggs are about 50% set. Crumble the goat cheese over the top and place the whole pan under the broiler for 2-3 minutes, watching it carefully, until the top is puffed and set, the cheese is melted, and the top just starts to get a golden brown color.
Remove from the oven and allow to cool in the pan for 3-5 minutes. Unmold onto a cutting board and serve with a small green salad or roasted potatoes. Enjoy!
