Happy Memorial Day to everyone in the USA. Take time today to remember those who gave their lives to keep us free.
A frittata is an Italian egg dish. Unlike the French quiche, a frittata does not have a crust. Today’s recipe adds fresh spring vegetables to the egg and milk. You can adapt this frittata recipe to add many types of vegetables. If you roast root vegetables in the winter, use left overs in a frittata. Summer is a great time for all types of fresh garden vegetables. This dish is perfect for breakfast, brunch or lunch, and even a light supper.
Spring Vegetable Frittata
Use organic when available. Serves 4
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Spring Vegetable Frittata
A vegetable frittata is perfect for brunch and fancy enough for company.
Servings 4
Ingredients
- 4 chopped spring green onions or scallions
- 1 cup chopped tender asparagus 1/2 " long
- 2/3 cup baby spinach
- 1 cup sliced zucchini (1/2 ")
- 1 cup sliced cooked potatoes
- 8 large eggs
- 1/4 cup chopped fresh tarragon or chives
- 1 tbsp olive oil plus 1 tsp
- 1/4 cup milk of choice; for dairy-free use almond, soy, rice
- 4 oz crumbled Feta cheese (omit for dairy-free)
- salt and pepper to taste
Instructions
- Preheat oven to 400 F or 205 C
- Heat oil in heavy 10 inch oven-proof skillet over medium heat (I prefer cast iron skillet)
- Add green onions and zucchini to skillet and stir occasionally for 5 minutes
- Add asparagus and cook until bright green about 1 minute
- Add baby spinach and a pinch of salt
- Stir until wilted
- Add cooked potato, tarragon, and salt and pepper
- Heat through about 5 minutes
- Evenly distribute vegetables in skillet
- Crack eggs into large bowl with salt and whisk 30 seconds
- Add 3 oz crumbled cheese and stir
- Pour eggs over vegetables in skillet
- Gently shake the pan to distribute egg evenly over vegetables
- Top with rest of cheese
- Bake in oven for about 15 to 20 minutes until eggs are set
- Season to taste and serve
Enjoy!
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WE make frittatas often for breakfast and slice them in 4 to eat two mornings ina row. This combination looks great. I should have fresh chives growing in my garden very soon.
I love making enough of dishes for 2 days.
Happy Memorial Day to you.
We love frittata but don’t have it often enough, I always find them great for using things that need using up out of the fridge.
They are great for leftovers for sure – have a wonderful week!
Mmmm! I really like all those vegetables (especially asparagus, though I don’t eat it very often), and feta cheese too, so I’m sure I would love this! I hope you had a good Memorial Day xx
I did have a nice day – thanks for asking. wishing you a great week!
mmmm my mouth is watering. I love frittata and how you can add just about anything to it. I think I know what I’ll be having for lunch today.
Great fish to do in one pot X #mmbc
Ever since I stopped getting your email notifications, I’m always late to visit but I’m glad I did today. This looks great!
I didn’t know you weren’t getting my post notifications. It really makes me sad. I think that email providers spam formulas are putting them in spam.
I love Frittata both vegetable or meat. Also Carol, my blog is back to normal. See you then.
Cruisin Paul
Oh that looks delicious.
This looks so delicious. Thank you for sharing at #aclwcc. You have the best recipes.
thanks Clearissa – have a wonderful day
We have frittata night once a week and your yummy vegetable recipe is definitely happening next week. Thanks for the recipe!
This looks really good. Perfect for me, as I love eggs and am always looking for new ways to eat them! I’m featuring this at Thursday Favorite Things today. 🙂
thanks for the feature – I’ll be at the party!