Spring Vegetable Frittata

My Nanie would always make a delicious asparagus egg dish for her brunches. It was very thin and served cold. Since asparagus is in season in Ontario and I was in need for a quick dinner for last night a frittata was a great option. I used what I had on hand to fill my frittata.

Spring Vegetable Frittata

Serves 4-6
Spring Vegetable Frittata

Spring Vegetable Frittata

Mise En Place

  • 3 tbsp. canola oil
  • 2 cups asparagus, chopped on the bias
  • ¼-1 sweet yellow pepper, diced
  • 2-3 green onions, chopped
  • 1 zucchini, diced
  • 1/3 cup dry cured salami*
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 8 eggs
  • ¼ cup 10% cream
  • 1/3 cup smoked brie**
  • ½-1 cup mozzarella cheese, grated

 

Preheat the oven to 425. In a medium-size bowl, using a fork, whisk together the eggs and 10% cream, salt, and pepper. Set aside.

Using a 12-inch cast iron skillet, heat canola oil over medium heat; cook asparagus, yellow pepper, zucchini, salami, stirring occasionally, until tender-crisp, about 5 minutes.

Pour the eggs into asparagus mixture and reduce the heat to medium-low. Stir with a rubber spatula once. Sprinkle with smoked Brie cheese.

Cook for 4 to 5 minutes or until the egg mixture is starting to set (thicken). Top with the mozzarella.

Place the pan into the oven for 3 to 4 minutes, until fluffy.

Top with more grated cheese if desired. Switch oven to broil and broil until cheese lightly golden brown.

Remove from the pan and cut into wedges. Serve with a side salad and ketchup or salsa.

Spring Vegetable Frittata

Spring Vegetable Frittata

The dry salami* is from Costco and of course it is ginormous. Any cured meat such as a chorizo or bacon could be substituted or remove the meat entirely. The smoked brie** is from a past evening when the smoker was being used in full force. 😉

Any cheese could be substituted such as a feta or regular brie.

 

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