spring veggie frittata

i used to make a lot of quiches because they are really easy to make ahead of time for lunch leftovers and are a perfect catch-all for any veggies i have in your fridge.  but i realized that a frittata is basically a quiche without the crust – even lighter and easier to whip up!

i made this one with a slew of spring veggies, a little of everything that has just popped up at the market in the past few months, but most of which will be around all summer.  enjoy with any combination of your own produce.


spring veggie frittata

2 tbsp oil (i used coconut)
1 large shallot
1 small potato (~1/4-1/3 lb)
1 small yellow zucchini (~1/4-1/3 lb)
1/2 bunch of asparagus (~1/4-1/3 lb)
1 c english peas
3/4 tsp fine ground sea salt
5 jumbo eggs (or 6 regular)
1/4 c half and half

preheat the oven to 375F


start by chopping all the veggies.  the shallot, potato and zucchini should all be chopped pretty thinly, you can use a mandoline if you’d like but it just takes a minute to do with a knife.  the asparagus can be chopped into roughly 1 inch pieces.  if using fresh english peas then shell first and measure out one cup – mine are fresh from the farmers’ market but i froze them so they are easier to use and won’t go bad.

heat up a cast iron skillet (or oven-safe stainless steel frying pan – without any plastic on the handle) over high heat for a minute or two, then add in the oil.  i like coconut oil especially with eggs because it keeps a really light flavor, but you can use olive or canola oil too, even butter if you want.  reduce to medium heat and add in the shallot, potato and 1/2 tsp of the salt.  fry for about 3-4 minutes or until both are soft.

take this time to crack the eggs into a separate bowl, add in the half and half and other 1/4 tsp salt and whisk until evenly incorporated  i find that half and half or cream help to get a really fluffy texture from the eggs.

once the shallot and potato are soft, add in the asparagus, peas and zucchini just for a minute to mix in evenly.  it doesn’t matter if your peas are fresh or frozen because they will mostly cook in the oven.  next pour the egg mixture evenly around the skillet, turn the heat up to high for about 1-2 minutes or until the egg mixture begins to bubble up in a few places.

then cut the heat and put the pan directly in the oven.  bake for 30 minutes – until the egg is solid throughout and beginning to brown on top.  let cool for at least 10 minutes before cutting.

keeps well in the fridge in an air-tight container for 2-3 days.

yields 4-6 servings

Comments

5 Responses to “spring veggie frittata”
  1. Ross says:

    This is very interesting. Vegan food has endless deliciious recipes! I can’t wait to try it. THank you

Trackbacks

Check out what others are saying...
  1. [...] Spring Veggie Frittata (halved to take into account a small pan and only 2 [...]

  2. [...] sliced Image by sweetbeetandgreenbean for the recipe [...]

  3. [...] completed Picture by sweetbeetandgreenbean for the recipe [...]



Leave A Comment