Spring is in the air! Or at least in my farmer’s market. Even though it has been rainy and cold here in New York, I’m relishing the greener spring vegetables finally available at the market. As it happens each season, I’m completely over all heavy, winter foods and looking forward to light and colorful meals hopefully eaten in sunshine. This frittata is the winter-palette-cleansing kind of meal that will make you lust for Spring and all its upcoming produce. Make this frittata for breakfast, lunch, even dinner (I’ve done it) for the quickest one-pot meal to share.
- 8 large eggs
- 1/3 cup unsweetened almond milk (or hemp, soy, whole milk etc. as long as it's unsweetened)
- 3 garlic cloves, minced
- 2 shallots, roughly chopped
- 1/2 heaping teaspoon sea salt
- Freshly ground pepper
- 1 lemon, juice & zest
- 2 tablespoons olive oil
- Scant 2oz. ramps (or one small bunch), ends trimmed
- 4 oz. tangy feta, crumbled
- Flaky sea salt, to top
- Preheat oven to 400 degrees. In a large mixing bowl, whisk together eggs, almond milk, garlic, shallot and seasoning. Stir in the zest of one lemon & the juice of half the lemon.
- In a (8-9 in.) cast iron, drizzle 2 tablespoons olive oil. Preheat the pan in the oven for 5-7 minutes, then add whisked egg mixture to the pan. Lay ramps on top, overlapping as needed. Crumble feta over top & season with flaky sea salt and more pepper to taste.
- Bake for exactly 20 minutes or until puffed up with browned edges. Let cool for 10 minutes, then serve immediately! Frittata will stay good in the fridge for 3-4 days, so feel free to make it ahead & eat for breakfast all week long.