Spring Veg Frittata

by Gavan on April 2, 2009


If you’re fortunate enough to live where the sun is shining, where the wind is warm and where the flowers are in bloom, you know you’ve just hit the jackpot with spring’s arrival. As a foodie I love the transition of using winter root vegetables into using vibrant spring produce. Following spring’s arrival is Easter, no stranger to the brunch crowd. Frittatas are a brilliant idea to do for a brunch buffet as they can be made ahead of time and served at room temperature. This version has a lovely sweet flavor from the red peppers and is chock full of veg.

Serves 2

¼ cup red pepper-small dice
¼ cup mushrooms-sliced
½ cup asparagus-chopped
½ cup baby spinach–washed
5 organic egg whites plus 1 whole egg
¼ tsp salt
¼ tsp pepper

1 tsp. thyme (fresh or dried)
3 tbsp olive oil
olive oil spray


1. Begin by preheating oven to 375°F
2. Preheat medium sauté pan on medium high heat for 2 minutes.
3. Add 2 tbsp olive oil and sauté red peppers, mushrooms and asparagus for 3-4 minutes, stirring occasionally.
4. Once softened, remove to a plate until needed.
5. In same pan add 1 tbsp olive oil and sauté baby spinach for 1 minute until just cooked. Remove to a cutting board and chop.

Spring Veg Frittata as they can be made ahead of time.

NOTE: To make a frittata you will need a skillet pan that can go in the oven so make sure you have a pan without a plastic/rubber handle. IT WILL MELT.

6. When veg is ready, preheat your ovenproof nonstick skillet or sauté pan on high heat for 3-4 minutes. Spray liberally with olive oil spray.
7. Whisk eggs and season with S&P. Add all cooked veg to egg mixture and stir to combine all ingredients together.
8. Once skillet/sauté pan is hot pour in frittata mixture and begin cooking as if making scrambled eggs. Stir constantly for 3-4 minutes making sure you scrape all the egg from the sides of the pan.
9. Once eggs begin to cook, pop the pan in the oven for 20 minutes approx or until frittata is firm.

NOTE: The key thing here is to make sure your skillet is piping hot so the eggs begin to cook immediately. This will help ensure it doesn’t stick to pan after cooking.

Pierce the center with small knife (don’t go all the way thru to the skillet!) and touch your lip with it to feel heat. That’ll tell you quick enough if it’s hot through.
Once ready remove from oven and let sit for 5 minutes. Using the back of a knife (the dull side) run along the sides of the pan and carefully turn out your frittata onto a cutting board.

Spring Veg Frittata

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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