Spring Vegetable Frittata with Goat Cheese
I love frittatas. I really, really do. A lot of people aren’t sure what they are and let’s be honest, with so many egg dishes out there, it’s hard to keep track. So let’s try to get it straight: omelets are beaten eggs that are fried and then served with a filling folded into the middle; frittatas are beaten eggs with the filling baked into the eggs; and quiches are like frittatas with a pastry crust. Is that clear as mud?
Whenever I make a frittata in a cooking class, I have a hard time telling people that you can really put anything into a frittata. Seriously. You have leftover sausage, spinach and cheese in the fridge? Slap it into a frittata. It’s the perfect dish for leftovers but also the perfect dish for simple spring flavors. This frittata has sauteed leeks and asparagus in side as well as a little goat cheese for punch. Switch up the veggies, switch up the cheese, add a little turkey sausage or smoked salmon and you can easily make this dish your own. Happy frittata making!
Spring Vegetable Frittata
Makes 1-8 inch frittata
1 tablespoon extra virgin olive oil
1 lb. asparagus, ends snapped, cut into 1-inch pieces
1 small leek, washed and thinly sliced
Zest of half a lemon
60g or 2 ounces goat cheese, crumbled
6 eggs (4 eggs, 2 whites or any combination)
Salt and pepper to taste
In a small fry pan, heat olive oil. Add asparagus, leeks and lemon zest and saute till the vegetables are crisp tender, about 5 minutes.
In a small bowl, beat eggs and egg whites with a fork till eggs are broken up but not foamy. Pour eggs into the fry pan over the vegetables. Sprinkle with the goat cheese and use a spatula to move the eggs and vegetables around in the pan. The goal is to evenly distribute the eggs, vegetables and goat cheese around the pan.
Allow the frittata to cook in the pan for about 10 minutes or until the sides have cooked and only the middle of the frittata is raw. Turn the broiler on to high and place the pan in the oven. Broil the frittata until the inside is cooked through and a knife inserted into the centre of the frittata comes out clean. Cut into wedges and serve immediately. Enjoy.