FRITTATA WITH SPRING VEGETABLES
Thick and hearty, Alex's frittata is like one big delicious egg-y pie. Serve as a meatless main for any meal of the day, and mix and match with your favorite cheeses and seasonal vegetables.
Provided by Alex Guarnaschelli
Categories main-dish
Time 43m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- In a medium size bowl, whisk together the eggs. Add the cream, salt, pepper, hot sauce and Worcestershire and whisk to blend.
- Heat a 10 to 12-inch cast iron (or other heavy-bottomed) skillet and add 2 tablespoons of olive oil. When the oil begins to smoke ever so slightly, add the asparagus. Season with salt and pepper. Cook for 1 minute until some of the liquid starts to escape.
- Stir in the scallions, arugula and cheeses into the egg mixture and pour into the skillet over the asparagus.
- Place the skillet on the center rack of the oven and cook until firm around the edges but still somewhat loose in the middle, 15 to 20 minutes. Remove from the oven and allow to "rest" for a few minutes before serving. Toss the tomatoes with salt, pepper, the remaining olive oil and the lemon juice and sprinkle them on top of the frittata just before serving.
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Jutt Gondal
[email protected]I'm giving this recipe 2 stars because it was easy to make. However, the flavor was just okay.
Delilha
[email protected]This recipe was a waste of time. The frittata turned out rubbery and tasteless.
Ali Junaid
[email protected]I had some trouble getting the frittata to cook evenly. The bottom was overcooked, while the top was still runny.
Oluwatosin Paul
[email protected]This frittata was a bit too eggy for my taste. I think I would have preferred it with more vegetables.
Naveed Writes
[email protected]I found this recipe to be too bland. I added some extra salt and pepper, and it was much better.
MD onik Khan
[email protected]This frittata was a disappointment. The vegetables were bland, and the eggs were overcooked. I won't be making this recipe again.
Frenchy Achieng
[email protected]I'm not usually a big fan of frittatas, but this one changed my mind. The vegetables were perfectly cooked, and the eggs were light and fluffy. I'll definitely be making this again.
AATISH GUJJAR
[email protected]I've tried several frittata recipes, and this one is by far my favorite. The instructions are clear and concise, and the end result is a flavorful and satisfying frittata.
Waseem Abbasi
[email protected]This is a great recipe for a quick and easy weeknight meal. I often make it when I'm short on time, and it always turns out delicious.
Treb Wright
[email protected]I made this frittata for brunch this morning, and it was a big hit! I especially liked the addition of the fresh herbs. They really brightened up the dish.
Jashin Sheikh
[email protected]This frittata was a hit with my family! The kids loved the colorful vegetables, and my husband and I enjoyed the cheesy, eggy flavor. It was a great way to use up some of the fresh vegetables from our garden.
Stella Stephen
[email protected]I loved the combination of vegetables in this frittata. The asparagus and peas were especially tasty. I also appreciated that the recipe was so easy to follow.
Luke Benjamin
[email protected]I've made this frittata twice now, and it's quickly become a favorite. It's so easy to make, and it's always a crowd-pleaser. The asparagus and peas add a nice pop of color and flavor.
Junafe Lapined
[email protected]This frittata was an absolute delight! The flavors of the spring vegetables blended perfectly with the eggs, and the texture was light and fluffy. I'll definitely be making this again.