Comments are closed.
OK, but actually, it really means "no worries" because frittatas can be eaten hot out of the oven, room temperature for an easy lunch with a lovely side salad, or cold out of the fridge for a delectable midnight snack — I recommend a swizzle of sriracha if you’re going this route!!
A frittata is an egg dish that is first cooked on the stovetop to cultivate lovely soft curds, then finished in the oven for a wonderfully plush texture. I’ve filled this spring-inspired version with asparagus, leeks, yellow bell pepper, and tons of fresh herbs for a wonderful savory-sweet combination, with salty pops of creamy feta sprinkled around! Did I mention it all cooks in one pan (choose one with sloped edges if you know what’s good for you — you’ll see lol!) so clean up is easy, too?
Whether you’re looking for a perfect Mother’s Day main or just to up your egg game, take advantage of the season and dig in!
3 cups asparagus, chopped
2 leeks, chopped
1 shallot, finely chopped
½ yellow pepper, finely chopped
½ lemon, juiced
2 teaspoons marjoram
12 eggs, whisked
½ cup sheep’s milk yogurt
2 tablespoons heavy cream
1 cup feta, reserve ¼ cup for garnish
1 bunch of dill
2 tablespoons olive oil
2 tablespoons unsalted butter
•Preheat oven to 375 degrees. Finely chop asparagus, leeks, shallot, and yellow pepper. Heat your sauté pan over medium heat and add 2 tablespoons of olive oil and 2 tablespoons unsalted butter. Sauté until softened and add in lemon juice and marjoram. Cook until most of the moisture from the vegetable are released, set aside half the vegetable mix leaving the other half remaining in the pan.
•Whisk together the eggs, yogurt, and heavy cream until combined. Add in crumbled feta to taste and set aside remaining for garnish/topping. Pour egg mixture over sautéed vegetables in the same pan over low heat. Allow eggs to start to set and add in remaining vegetable mix on top along with crumbled feta.
•Once eggs are just about set take your heat safe pan and put into 375 degree oven for 15-18 minutes until frittata is fully set. For additional flavor boosting, place the frittata under the broiler for a minute until the top becomes nice and golden brown.
•Top with crumbled feta, dill, olive oil, and smoked sea salt to taste. Enjoy!
Comments are closed.