Spring is in the air. We have had unseasonably warm weather lately and I have wanted to do nothing lately but get outside and enjoy it! The trees are budding...the grass is getting greener...and fresh fruits and vegetables will soon be making appearances at the local farmers market.
We are lucky enough to live near my husband's grandparents who live on a farm where we are able to get farm fresh eggs. This savory springtime frittata features an array of fresh vegetables and eggs and the addition of basil and feta gives it a touch of irresistible flavor.
Springtime Frittata
Serves 4-6
Ingredients:
2 Tbs Olive Oil
1-2 large red potatoes, cut into small pieces
1 ½ cups asparagus, cut into small pieces
3 Tbs sliced green onions
2 garlic cloves, minced
6 eggs
1/3 cup almond milk (or regular)
¼ tsp shallot salt & ¼ tsp salt (found at Penzey’s spices or use just ½ tsp salt) & 1/8 tsp pepper
2 Tbs Olive Oil
1-2 large red potatoes, cut into small pieces
1 ½ cups asparagus, cut into small pieces
3 Tbs sliced green onions
2 garlic cloves, minced
6 eggs
1/3 cup almond milk (or regular)
¼ tsp shallot salt & ¼ tsp salt (found at Penzey’s spices or use just ½ tsp salt) & 1/8 tsp pepper
2 organic grape tomatoes, sliced into small
pieces
1/2 c. crumbled feta cheese
1 Tbs chopped fresh basil
1 Tbs chopped fresh basil
2 slices bacon, cooked & crumbled
Directions:
Heat oil in large nonstick skillet over medium heat until hot. Add potatoes; cover and cook 10 minutes or until almost tender, stirring occasionally.
Add asparagus, onions and garlic; cook 4 to 5 minutes or until asparagus is almost tender, stirring occasionally.
Meanwhile, beat eggs in medium bowl. Add milk, salt and pepper, beat well.
Pour egg mixture over vegetables in skillet. Sprinkle with tomatoes, cheese and basil. Reduce heat to medium-low; cover and cook 15-20 minutes or until eggs are set. Sprinkle with bacon. To serve, cut into wedges.
Directions:
Heat oil in large nonstick skillet over medium heat until hot. Add potatoes; cover and cook 10 minutes or until almost tender, stirring occasionally.
Add asparagus, onions and garlic; cook 4 to 5 minutes or until asparagus is almost tender, stirring occasionally.
Meanwhile, beat eggs in medium bowl. Add milk, salt and pepper, beat well.
Pour egg mixture over vegetables in skillet. Sprinkle with tomatoes, cheese and basil. Reduce heat to medium-low; cover and cook 15-20 minutes or until eggs are set. Sprinkle with bacon. To serve, cut into wedges.
This post was sponsored by Frigidaire. When you check out Suzanne Goin's springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children's U.S. programs. Plus, you'll be entered for a chance to win the new Frigidaire Range with SymmetryTM Double Ovens – featuring two large ovens (that can each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.
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