Spring Frittata Recipe
We are loving Summer break. Mornings are quieter, easier. I haven’t yelled at anybody before 7 AM all week! There is no race to find shoes, pack lunches, or get home before bedtime. There are no set times for breakfast, lunch or dinner. While, my husband and I certainly still have jobs to go to and grind away at, our daily life in general is a lot smoother.
All of this extra time means that the kiddos get to help with meals a lot more. My son in particular has taken to anything that involves cracking eggs. We started with tuna patties and have now moved on to frittatas. He stands next to me with his daddy’s grin and a towel thrown over his shoulder and I can’t help but get a little emotional at the sight of my tall, gangly kid. When did they get tall enough to see over the counter?
My daughter is one of the few willing participants in helping with the garden and even though I can’t count on her to do all of the weeding (yet!) the girl loves to pick peas, radishes and lettuce. She gets so excited when something grows and gets bigger and I can’t help but be reminded to stop and smell the roses.
So as my garden and my children grow even bigger this Summer, it is nice to take a little time and enjoy the fruits of our labor so far.
Spring Frittata
Ingredients
- 1 pound asparagus, cut into 1 inch pieces
- 3 small Yukon gold potatoes
- ½ cup fresh or frozen peas
- 2 T butter
- ½ cup sliced mushrooms
- ½ small onion
- 2 cloves minced garlic
- 7 eggs
- ¼ cup heavy cream
- 1 T fresh dill or 1 t. dry dill
- Salt and pepper
- 4 oz. crumbled feta cheese
Instructions
Preheat the oven to 350.
Bring a large saucepan of salted water to a boil. Blanche the asparagus, potatoes and peas separately until they are crisp-tender (that means when they are just starting to cook but not done all the way through) and then transfer immediately to a bowl of ice water. Drain. ( Asparagus should take 3-5 minutes, potatoes about 5, and peas will be very quick unless they are fresh then 3-5 minutes)
In a large oven safe skillet (mine is about 12 inches), melt the butter over medium high heat. Add the onions and mushrooms to the butter and sauté until softened. Add in the garlic and sauté for another minute. Add the blanched vegetables to the skillet and cook for 3-4 minutes until heated through and potatoes are tender but not mushy, season with salt and pepper. Beat the eggs, cream, dill and a pinch of salt and pepper together in a medium bowl and pour over the vegetables in the skillet. Reduce heat to medium. DO NOT STIR. Cover with a lid and cook on the stovetop for 5 minutes, until the edges just start to set. Remove the lid and sprinkle the feta cheese on top. Place the skillet in the oven and cook until the middle of the frittata is set, about 10-12 minutes.
Remove from the oven, loosen the edges and slide from the pan onto a serving platter. Slice and enjoy!
Tip: Bacon would be a great addition!!
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http://eatinonthecheap.com/2014/06/02/spring-frittata/