Spring Vegetable Frittata Recipe
Tender spring asparagus and fresh peas bring garden flavor to this cheesy frittata. Grab an extra carton of eggs at the farmer’s market while shopping for produce. This herby, eggy dish requires an entire dozen.
3 shallots, finely chopped
4 tablespoons unsalted butter
fine grain sea salt
12 large eggs
1/4 cup heavy cream
2 tablespoons olive oil
8 oz. shredded gruyere and Swiss cheese blend
1/2 lb. fresh asparagus, woody ends removed
3/4 cup fresh peas
2 tablespoons chopped fresh chives
2 whole radish, thinly sliced
flaky sea salt, optional
Preheat the oven to 350°F. Coat a 2.5 quart baking dish with cooking spray and gather ingredients.
In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the shallots and sauté until tender, about four minutes. Season the mixture with salt and pepper. Remove from the heat, transfer to a plate, and let cool. Wipe out the saucepan with a paper towel and set aside.
In a large bowl, whisk together the eggs and cream (Image 1). Add 1/2 teaspoon fine grain sea salt. Whisk in half of the cheese. Stir in the cooled shallots (Image 2). Pour the mixture into the prepared baking dish. Sprinkle the top with the remaining cheese (Image 3).
Set aside 3-4 uncooked asparagus spears for garnish. In the saucepan, melt the remaining butter with the olive oil. Add the asparagus spears and peas; cook until just tender and bright green, 3-5 minutes.
Arrange the asparagus spears on top, along with the peas. Bake until the custard is set and lightly browned on top, about 35 minutes. Cool 5-10 minutes before garnishing.
Garnish with reserved asparagus spears, fresh chives, radish slices and flaky sea salt, if using.