Spring Frittata
This delightful vegetable frittata is a colorful and flavorful dish, perfect for any meal of the day. Packed with fresh asparagus, peas, leeks, and green onions, it is bound together with a creamy and cheesy egg custard. The top is sprinkled with Swiss cheese, giving it a golden finish when baked to perfection. Serve this frittata warm, garnished with radish slices for a finishing touch.
— Constant Cookbook
Ingredients
- 6 eggs
- 1/4 cup heavy cream
- Salt and freshly ground pepper, to taste
- 1 Tbs. minced fresh flat-leaf parsley
- 2/3 cup shredded or crumbled cheese
- 2 cups cooked vegetables
- 2 Tbs. unsalted butter
Instructions
- Preheat an oven to 350°F (180°C). Grease a 9-by-13-inch (23-by-33-cm) or other 2 1/2-quart (2.5-l) baking dish with butter.
- In a large fry pan over medium heat, melt the butter. Add the asparagus and cook, stirring occasionally, until bright green but not yet tender, 1 to 2 minutes. Stir in the peas, leeks and green onions. Season with salt and pepper. Cook, stirring, until the leeks are wilted, 1 to 2 minutes. Spread the vegetable mixture in the prepared baking dish in an even layer.
- In a large bowl, whisk the eggs with 1/2 tsp. salt until well blended. Stir in the Parmesan, chives and tarragon. Pour the egg mixture over the vegetables and top with the Swiss cheese. Bake until the custard is set and lightly browned on top, about 35 minutes. Let cool 5 to 10 minutes before cutting. Garnish with radish slices and serve. Serves 8 to 10.
- Adapted from Williams Sonoma <i>Newlywed Entertaining</i> (Weldon Owen, 2016)
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