Description
This vibrant spring asparagus and zucchini frittata is packed with fresh seasonal vegetables and works perfectly for breakfast, brunch, or Easter dinner. Easy to make ahead and endlessly adaptable — the whole family will love it.
Ingredients
Units
- 6 large eggs (300g)
- 1 ounce frozen spinach (or substitute fresh) (30g)
- 2 ounces whole milk (60g)
- 1/2 cup grated Parmesan or Grana Padano cheese, or more to taste (30g)
- 4 ounces asparagus, trimmed, reserving ends for purée (7 spears) (115g)
- 1 medium zucchini (about 3 ounces), sliced thinly (85g)
- 1/2 cup (or 2 1/2 ounces) white or yellow onion, sliced thinly (70g)
- fresh rosemary, sage, and parsley (optional but recommended)
- 4 tablespoons extra virgin olive oil (or more or less to taste) (60g)*
Instructions
- Prep the vegetables. Slice the onions and zucchini and set aside. Clean and trim the tender ends off the asparagus.
- Crack the eggs. Crack the eggs into a bowl and set aside.
- Blanch the asparagus. In a medium pot of lightly salted boiling water, blanch the asparagus spears and end pieces for 1 minute until bright green. Remove the end pieces to a bowl of ice water to stop the cooking.
- Sear the asparagus spears. Strain the spears and add them to a preheated skillet with a drizzle of olive oil. Season with salt and pepper and cook over medium-high heat until lightly browned on the bottom. Remove to a plate.
- Blanch the spinach. In the same salted boiling water, blanch the spinach for about 1 minute and transfer it to the ice water bowl with the asparagus ends.
- Purée the spinach and asparagus ends. Add the milk, blanched asparagus ends (only), and spinach to a food processor and blend until smooth and bright green.
- Sauté the onions and herbs. In the same skillet used for the asparagus, add the onions, herbs, a drizzle of olive oil, and salt. Sauté over medium heat until the onions are lightly caramelized and the herbs are crispy but not burnt.
- Combine the eggs and veggie purée. Mix the green purée with the eggs, season with salt and pepper, and whisk vigorously until light and fluffy. Add the grated cheese and whisk to combine.
- Sauté the zucchini. In a separate skillet over medium-high heat, sauté the zucchini until golden brown. Season with salt, flip, and cook a few minutes more.
- Assemble and cook the frittata. Add all the sautéed vegetables and herbs to a cast-iron or non-stick skillet and arrange as you like. Pour the egg mixture over the top and cook covered over medium heat for about 8 minutes. Remove the lid, place a large plate over the skillet, and flip the frittata onto the plate. Slide it back into the skillet browned-side up and cook uncovered for about 8 more minutes, or until cooked through. Serve in the skillet or on a platter, with extra grated cheese. Enjoy!
Notes
- This frittata was made in a 10-inch cast-iron skillet. Using a larger 12-14-inch skillet will produce a thinner frittata, and the cooking times will need to be adjusted accordingly.
- Substitute other veggies like carrot ribbons, red, yellow, or orange bell peppers, sautéed mushrooms, or even radishes for the asparagus.
- To make this an even lower-calorie frittata, reduce the EVOO by 2 tablespoons (30g) making it around 230 calories for 1/4 of the recipe per person.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast + Brunch
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4
- Calories: 300
- Sugar: 3g
- Sodium: 190mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1.3g
- Protein: 14g
- Cholesterol: 280mg
