FRITTATA WITH SPRING VEGETABLES
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
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.
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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