Spring Vegetable Frittata Recipe
Looking for a delightful dish that celebrates the vibrant flavours of spring? Look no further than this Spring Vegetable Frittata recipe! Perfect for brunch, lunch, or a light dinner, this frittata is packed with fresh vegetables and creamy goodness. Let's dive into how to create this delicious dish step by step.
Ingredients
1 bunch of asparagus
5 marinated artichoke hearts, halved
1/8 red onion, thinly sliced
1/2 punnet cherry tomatoes, halved
1 tbsp olive oil
10 eggs
200ml thickened cream
1/2 tsp salt
1/4 tsp black pepper
Instructions
Prepare the Vegetables:
Preheat your oven to 180°C (350°F).
Snap off the tough ends of the asparagus and discard them. Cut the remaining spears in half.
Heat olive oil in a 26cm ovenproof frying pan (we used a Crumble Cast Iron Skillet) over medium heat. Sauté the asparagus spears for about 3 minutes or until they are just tender. Remove the pan from the heat.
Prepare the Egg Mixture:
In a separate bowl, whisk together the eggs, thickened cream, salt, and black pepper until well combined.
Assemble and Bake:
Pour the egg mixture evenly into the frying pan over the asparagus.
Scatter the sliced red onion, halved cherry tomatoes, and halved artichoke hearts evenly over the egg mixture.
Bake:
Place the frying pan in the preheated oven and bake for approximately 20 minutes, or until the frittata is puffed up and golden on top.
Serve:
Carefully remove the frittata from the oven using oven mitts.
Optionally, crumble marinated goat cheese on top for an extra burst of flavour. This adds a creamy and tangy contrast to the savoury vegetables.
Enjoy this Spring Vegetable Frittata warm or at room temperature, served with a side salad or crusty bread (recipe coming soon!). It’s a versatile dish that's as suitable for a leisurely weekend brunch as it is for a quick weeknight meal. Set the table with spring-time hues and embrace the freshness of spring with each delicious bite!
