FRITTATA WITH SPRING VEGETABLES

Frittata with Spring Vegetables image

Thick and hearty, Alex's frittata is like one big delicious egg-y pie. Serve as a meatless main for any meal of the day, and mix and match with your favorite cheeses and seasonal vegetables.

Provided by Alex Guarnaschelli

Categories main-dish

Time 43m

Yield 6 to 8 servings

Number Of Ingredients 15

Previous Next

Ingredients

8 whole eggs
2 tablespoons heavy cream
2 dashes hot sauce, such as Tabasco
Splash Worcestershire sauce
Kosher salt and freshly ground white pepper
2 tablespoons extra-virgin olive oil
16 stalks pencil asparagus, stems trimmed off
4 ounces Brie or taleggio cheese, larger parts of rind removed, cut into slices
4 ounces goat cheese, cut into rounds or crumbled into small pieces
2 cups arugula, stemmed, washed and dried
1/4 cup grated Parmesan
2 scallions, sliced into thin rounds (white and green parts)
1 cup cherry tomatoes, washed, dried and halved
1/2 lemon, juiced
Simple green salad, for serving

Steps:

Preheat the oven to 350 degrees F.
In a medium size bowl, whisk together the eggs. Add the cream, salt, pepper, hot sauce and Worcestershire and whisk to blend.
Heat a 10 to 12-inch cast iron (or other heavy-bottomed) skillet and add 2 tablespoons of olive oil. When the oil begins to smoke ever so slightly, add the asparagus. Season with salt and pepper. Cook for 1 minute until some of the liquid starts to escape.
Stir in the scallions, arugula and cheeses into the egg mixture and pour into the skillet over the asparagus.
Place the skillet on the center rack of the oven and cook until firm around the edges but still somewhat loose in the middle, 15 to 20 minutes. Remove from the oven and allow to "rest" for a few minutes before serving. Toss the tomatoes with salt, pepper, the remaining olive oil and the lemon juice and sprinkle them on top of the frittata just before serving.

*** Explore more Frittata With Spring Vegetables Recipes »

Comment
Leave a comment

Md Haefz

[email protected]

This was a great recipe! I would definitely make it again.

Hasher Hasher

[email protected]

This frittata is a great way to use up leftover vegetables. I always have a bunch of random veggies in my fridge and this is a great way to use them up.

olaitan abolaji

[email protected]

I'm not a big fan of frittatas, but this one was actually really good. The vegetables were cooked perfectly and the eggs were fluffy.

Spinky Young

[email protected]

This is a great recipe for a quick and easy weeknight dinner. I often add leftover roasted vegetables to the frittata, which makes it even more flavorful.

Neville Curet

[email protected]

I made this for a brunch party and it was a hit! Everyone loved it.

Rajkumar Budhathoki

[email protected]

Yum!

Jackson Eaves

[email protected]

This was my first time making a frittata and it turned out great! I loved the combination of vegetables and cheese. I will definitely be making this again.

Terry Ulery

[email protected]

Delicious! I used fresh herbs from my garden and they really made the dish. The frittata was a hit with my family and friends.

Mustafa Surani

[email protected]

Easy to follow recipe with great results. The frittata turned out perfect - golden and fluffy on the outside, tender and flavorful on the inside. A definite keeper!

Catherine Hawkins

[email protected]

This frittata was a delightful explosion of spring flavors! The asparagus, peas, and zucchini added a vibrant freshness that perfectly complemented the creamy texture of the eggs. I especially loved the addition of feta cheese, which gave the dish a

Name

Message