Spring Vegetable Frittata
My Grandfather, the patriarch of our Italian family, inspired this recipe.
In college, I was blessed with the opportunity to live with my grandparents for a year. Yes, a whole year. Most college-age kids probably wouldn’t have used the word “blessed,” but if you know my family, it really was. The grandkids in our family have a very close relationship with our Grandparents. In fact 3 of us actually have lived with them at some point!
I really credit that time in my life to expanding my love of cooking! Living with an amazing home-cook (no, it wasn’t my Grandfather), taught me so many valuable lessons in the kitchen, which I love recording on this blog. Something I will have forever, and will get the opportunity to share with my family in continued generations. One lesson from that kitchen i’ll never forget actually does comes from my Grandfather - how to make his Mother’s Frittata.
This is my take on that same Frittata. Dairy free for our household, but otherwise the traditional parmesan cheese would be so delicious on top!
Serves: 4 People
Prep Time: 20 minutes
Total Cook Time: 20 minutes
Ingredients:
1 c asparagus, chopped into 1 inch pieces
1/2 c scallions, white and green parts thinly sliced
1 1/2 c zucchini , chopped into bite sized pieces
2 tbsp olive oil
1/2 tsp salt, split in half
1/2 tsp pepper, split in half
8 large eggs
1/2 c almond milk, unsweetened
Instructions:
Preheat oven to 350*F. Once heated, spread asparagus, scallions, and zucchini on baking sheet. Top with 1 tbsp of olive oil, and half of your salt and pepper. Toss and bake for 15 minutes. Then set aside to cool.
In a separate bowl, lightly whisk the eggs, almond milk, and remaining salt and pepper for about 45 seconds (* see note). Then, fold in the cooled vegetables.
Grease an 8“-9” oven safe pan with remaining olive oil. Place pan over medium heat and pour in egg mixture. Cook this on the stove until the edges of the Frittata begin to cook and pull away from the sides of the pan, about 5 minutes. Transfer to your preheated oven and cook for an additional 15 minutes. The Frittata has finished cooking when a toothpick poked in the middle comes out clean (** see note).
*Note: You want to whisk your egg mixture very lightly, otherwise there will be so much air that it will rise in the oven and then fall, creating a very dense frittata.
**Note: Cook time and thickness of your final Frittata will change depending on the size of the pan that you use. Adjust cook time accordingly.
Did you make this? Tag your pictures with @forlemonsake!
