Springtime Frittata & 4 Tips for Making it Perfect
One of my all time favorite dishes to make is a frittata! I love the fact that I can substitute almost any combination of herbs, vegetables, and cheese that I have on hand and it always turns out great. Since asparagus is in season and readily available in my crisper drawer right now I decided that I had to try a variation of my frittata including our favorite springtime veggie.
You may not be new to making frittatas, but here are a few tricks that I have learned along the way that have helped me to master the art of the frittata:
- For the fluffiest frittata possible, beat and salt the eggs just before cooking. If you combine the eggs and the salt before you start cooking and allow them to sit the eggs will become watery.
- Make sure that the broiler has had time to heat up before placing the pan in the oven. This intense blast of heat will cause the eggs to puff like a soufflé.
- Do not stir the eggs in the pan while cooking them on the stove, instead draw a heatproof spatula across the bottom of the pan in deliberate strokes to create large curds. Pushing the cooked eggs toward the center and allowing the runny parts to gather underneath. This will help to prevent scorching on the bottom of your frittata.
- Frittatas are perfect for entertaining because they are just as good warm or at room temperature as they are hot.
Other Springtime Dishes:
- Roasted Beet Hummus
- Strawberry Shortcake with Orange Fennel Grain-Free Biscuits
- Fresh Farmer’s Market Quinoa Bake
- 2 tablespoon extra virgin olive oil, ghee, or butter
- 1 bunch of asparagus,cut into 1/2 inch pieces
- 3-4 red potatoes, unpeeled, steamed, and sliced thin
- 1 leek, cleaned and sliced thin
- 10 farm fresh eggs, beaten
- 1/4 cup heavy cream
- kosher salt and fresh cracked pepper
- chives, minced
- flat leaf parsley, minced
- 1/8-1/4 cup Ricotta Salata, crumbled, optional
- In a cast iron or heavy ovenproof skillet, heat the olive oil over medium-high heat and add the asparagus pieces. Saute until they are bright green and starting to soften slightly. Add the steamed potato slices, leek, and a generous pinch of salt. Cook until the leeks are softened and the potatoes are browned in spots. Remove a 1/2 cup of the veggie mixture and set aside for later.
- Preheat the broiler. While the vegetables are cooking, beat together the eggs, heavy cream, salt and pepper to taste. Pour the egg mixture into the skillet and cook over medium-low heat using a heatproof spatula to stir and push the egg from the edges of the pan towards the center in deliberate strokes to form large curds. Continue until the eggs are almost cooked, wet on top but otherwise set, about 2-3 minutes.
- Pile the reserved vegetables in the center of the frittata then sprinkle with the cheese if using. Place the skillet under the broiler and cook until the eggs are set on top and the top has puffed slightly like souffle, about 1 – 1.5 minutes. *Watch closely so that your frittata doesn’t burn!
- To serve, top the frittata with the fresh herbs and a few grinds of fresh cracked pepper.
Do you have a favorite frittata flavor combination? Leave a comment and let me know what it is, I would love to hear it!
Meg is the blogger, photographer, and recipe developer behind Beard & Bonnet, a gluten-free vegetarian blog that celebrates style, design, food, and family. Along with her husband, she’s also one half of the duo behind award-winning eco-design studio Union Eighteen whose recycled rugs have garnered international acclaim. Her goal is to show others that gluten-free, vegetarian living can be easy and fulfilling, not to mention delicious! You can also find Meg on Facebook, Twitter, Pinterest, and Instagram!