Photo by: Julie Harans
This simple egg dish lets in-season ingredients shine.
Eight ingredients, plus pantry staples. That’s all it takes to make an entire meal from scratch. Add in a good bottle of wine for less than $20, and you’ve got a feast for family or friends.
Spring is here, and if you enjoy cooking (or eating), you know that one of its most exciting elements is the fresh produce. Stars of the season like scallions, asparagus and Swiss chard are packed with vibrant colors and flavors, not to mention nutrients. Showcase these ingredients at their peak with this frittata recipe. Baked eggs are an ideal savory backdrop for the vegetal and herbal notes of the produce, enhanced with fresh rosemary.
But don’t feel too tied to these particular veggies. If something else catches your eye at the grocery store or farmers market, run with it. Just be sure to cook and season the components so they’re ready to eat before adding them to the raw egg mixture, as you won’t be able to taste that until after baking.
This almost could be a one-pan dish, but I find the extra step of roasting the asparagus instead of sautéing it with the other ingredients to be well worth it. Time in the oven crisps and caramelizes the stalks in a way that’s hard to match in the pan. But once your veggies are prepped, everything comes together in a snap, and your frittata-filled skillet can move straight from the stovetop to the oven to finish.
Paired with a crisp rosé bubbly like Le Colture Brut Rosé Vino Spumante NV from Italy, this dish brings the party to any festive brunch. Or, if you’re into meal prepping, add this dish to your rotation, as it keeps well in the fridge and can be served cold or at room temperature. With less than an hour in the kitchen on a Sunday, you’ll have breakfast covered for the whole week.
Spring Vegetable Frittata
Pair with a sparkling rosé such as Le Colture Brut Rosé Vino Spumante NV (87 points, $20).
Prep time: 5 minutes
Cooking time: 50 minutes
Total time: 55 minutes
Approximate food costs: $20
Ingredients
- 1 cup asparagus (about 10 stalks), trimmed and cut into 1/2-inch pieces
- 1 1/2 tablespoons olive oil
- Salt
- Pepper
- 3 scallions, trimmed and cut into 1/2-inch pieces
- Swiss chard, trimmed and roughly chopped
- 8 eggs
- 1/4 cup Greek yogurt
- 2 teaspoons fresh rosemary, chopped
- 1/2 cup grated Parmesan cheese
Preparation
1. Preheat oven to 375° F. Spread asparagus on baking sheet, sprinkle with 1/2 tablespoon of olive oil and shake the pan to coat the asparagus evenly. Season to taste with salt and pepper and roast for 12 to 15 minutes, tossing halfway through, until tender and lightly browned. Set aside and reduce oven temperature to 350° F.
2. Add 1 tablespoon of olive oil to a cast-iron skillet and heat over medium-high. Add scallions and sauté for 2 minutes, until fragrant. Add Swiss chard and sauté for 3 to 4 more minutes, until the greens are wilted. Season to taste with salt and pepper, remove from pan and set aside.
3. In a large bowl, whisk eggs and yogurt to combine. Stir in rosemary, 6 tablespoons of the Parmesan, 1/2 teaspoon of pepper and 1/4 teaspoon salt. Fold in asparagus and sautéed vegetables.
4. Return skillet to medium-high heat and add egg mixture. Let cook until edges begin to set but not brown, about 5 minutes. Sprinkle with remaining cheese and transfer to oven to bake until cooked through, about 10 to 15 minutes. Remove from the oven, being careful of the pan’s hot handle. Let cool for 5 minutes, then slice and plate. Serves 4–6.