Since moving into the new house, I’ve discovered a new favorite time of day for entertaining: weekday lunch! There’s nothing more rejuvenating than hitting the pause button on the day’s to-do list to spend an hour by the pool catching up with a girlfriend, eating great food and sipping a bit of wine. Last week, my friend Erika & I had just such an afternoon, although our lunch “hour” turned into four. This spring vegetable frittata was the perfect light-yet-satisfying meal, served simply with an arugula-tomato salad. Keep reading for the recipe…
Erika arrived toting a bottle of crisp rosé, big bunch of gorgeous purple tulips and a fresh pineapple (for hospitality.) She officially gets my vote for best guest ever!
Spring Vegetable Frittata
*I love frittatas because you can throw in whatever veggies, herbs & cheese you happen to have in your fridge!
- 3 large eggs
- 3 egg whites
- 2 tbsp milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup brie cheese, cut into tiny pieces (feel free to use mozzarella or another favorite cheese)
- 1 1/2 tablespoons unsalted butter
- 1 small zucchini, sliced thin
- 1/3 cup frozen peas, thawed
- 1 cup fresh spinach, chopped
- 1/4 cup minced green onions (green tops only)
- 1 1/2 teaspoons minced garlic
- 1/2 teaspoon chopped fresh thyme leaves
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon chopped green onions, for garnish
Preheat the broiler and place the top rack 4 to 5 inches from the broiler element. In a large bowl, whisk together the eggs, whites, milk, 1/4 teaspoon of the salt, and 1/8 teaspoon pepper until the eggs are frothy. Set aside.
In a 9-inch nonstick ovenproof skillet, melt the butter over medium-high heat. Add the zucchini and cook, stirring, until soft and lightly browned, 2 to 3 minutes. Add the peas and green onions and cook, stirring occasionally, for 2 minutes. Add the garlic, spinach, thyme, 1/4 teaspoon of the salt, and pinch of the pepper and cook, stirring, until the garlic is fragrant, 30 seconds to 1 minute. Stir in 1 tablespoon of parsley and with the pan over medium heat, pour the egg mixture over the vegetables. Cook, lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle still is loose, 3 to 4 minutes.
Remove from the heat and sprinkle the cheese evenly over the top. Place under the broiler until the eggs are slightly puffed and the cheese is bubbly and golden brown, 2 to 3 minutes, watching carefully to prevent from overcooking.
Remove from the oven and carefully slide the frittata out onto a serving platter or cutting board. Garnish with the remaining 1 tablespoon parsley and the chopped green onions. Slice, and serve immediately.
*serves 2 or 3