Spring Frittata
Recently, I’ve fallen off the sandwich wagon at lunchtime. Maybe it’s because I’m home all the time and looking for something fun to break up the day, but there is nothing less appetizing to me than a turkey and mayo sandwich on toast. So, I’ve been improvising. Since I often have leftover vegetables in the fridge from dinner, frittatas have become my go-to lunches during the week. Also, they reheat REALLY well, so if you make them at night, you could easily take them to work the next day if you’re going to an office.
To make my favorite frittata, I use a big splash of milk, farm-fresh eggs, warm-weather veggies like asparagus, zucchini, and cherry tomatoes, and finish it with a mix of nutty Gruyère and Percorino Romano cheeses. It’s quick and satisfying, making it ideal for breakfast, lunch, or dinner on any given weekday. My recipe is below—enjoy!
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Spring Frittata
Serves: 4-6
Prep Time: 10 minutes
Cook Time: 14 minutes
Ingredients:
2 tablespoons olive oil
1 shallot, minced
½ cup asparagus, chopped and sautéed
½ cup zucchini, chopped and sautéed
½ cup cherry tomatoes, chopped and sautéed
6 eggs
¼ cup whole milk
1 cup Gruyère
2 tablespoons Pecorino Romano
Directions:
Preheat the oven to 400 degrees. Heat olive oil over medium-high heat in a large cast iron pan. Once oil shimmers, add minced shallot and sauté until soft, about 4 minutes. Add the asparagus, zucchini, and cherry tomatoes, stirring to combine, and season with ½ teaspoon pepper and ¾ teaspoon salt.
Whisk together eggs, milk, and cheeses, then pour the mixture into the pan over the hot vegetables, tilting the pan to allow it to settle. Let the frittata cook over medium heat for 3-4 minutes, then transfer to the oven. Bake until the eggs are set, 8-10 minutes. Cool slightly, slice into wedges, and serve.
