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 still be around for 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
1/2 + 1/4 tsp sea salt
5 jumbo eggs (or 6 regular)
1/4 c milk of your choice (can be diary-free like almond milk, or you can use half and half if you want a richer flavor)
Preheat the oven to 375F.
Chop up all the veggies first. The shallot, potato and zucchini should all be chopped pretty thinly, you can use a mandolin 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, remove the tougher end portion. If using fresh english peas then shell first and measure out one cup – mine are fresh from the farmers’ market but I freeze them myself so they are easier to use and won’t go bad as quickly.
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, it is also safe at high temperatures unlike olive oil. Reduce to medium heat and add in the shallot, potato and 1/2 tsp of the salt. Saute for about 3-4 minutes or until both are soft.
Crack the eggs into a separate bowl, add in the milk 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, but like I said you can use any sort of milk or milk substitute you’d like, I’ve even used water before but it leaves the flavor a bit flat.
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 cook quickly.
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.
Cut the heat and put the pan directly in the oven (it should already be preheated to 375F.) 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 and serving.
Keeps well in the fridge in an air-tight container for 2-3 days, so make it ahead for a quick breakfast or lunch!
Yields 4-6 servings