SPRING-VEGETABLE FRITTATA
This frittata is meant to be thin, with just enough egg to bind the filling. Sunchokes are also known as Jerusalem artichokes. Roasting them brings out their nutty essence. Yukon Gold potatoes can be substituted.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees. Toss together sunchokes, bay leaves, 3 tablespoons oil, and garlic on a rimmed baking sheet. Season with salt and pepper. Roast until tender and dark golden-brown around edges, 15 to 20 minutes. Discard bay leaves. (Leave oven on.)
- Bring a pot of salted water to a boil. Add Swiss chard, and cook until tender, about 5 minutes. Drain; let cool slightly. Squeeze out excess liquid.
- Whisk eggs with 1/4 teaspoon pepper, the Parmesan, and scallions in a bowl. Heat remaining tablespoon oil in a 12-inch ovenproof skillet over medium-high heat. Add sunchokes and Swiss chard, and spread on bottom of skillet. Add egg mixture, filling in spaces between vegetables. Swirl to distribute (eggs will not cover vegetables completely). Cook, shaking skillet occasionally, until sides are set, about 2 minutes.
- Transfer to oven, and bake until puffed and center is set, 4 to 5 minutes. Place a large platter over skillet, and invert. Serve hot, warm, or at room temperature.
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Parvez Ahmmed
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover vegetables.
Moosa Fulhu
[email protected]I've made this frittata for brunch several times and it's always a hit. It's easy to make and it's always delicious.
Nethsuka Nethsuka
[email protected]This frittata is a great way to get your kids to eat their vegetables. They'll love the colorful veggies and the cheesy flavor.
nomsa prudence
[email protected]I'm not a big fan of eggs, but I really enjoyed this frittata. It was light and fluffy, and the vegetables added a nice flavor.
Jacob Dyck
[email protected]I added some crumbled bacon to the frittata and it was delicious! It's a great way to add some extra flavor.
Ahsan Nasir
[email protected]This was my first time making a frittata and it turned out great! I followed the recipe exactly and it was perfect.
Abrar mirza Abrar mirza
[email protected]I love this frittata! It's so versatile and can be made with any vegetables you have on hand.
Fred Horper
[email protected]This recipe is a keeper! It's quick and easy to make, and it's always a crowd-pleaser.
Simul Islam
[email protected]I've made this frittata several times now and it's always a hit. It's a great way to use up leftover vegetables and it's perfect for breakfast, lunch, or dinner.
Rai Yasir
[email protected]Easy to make and delicious! I'm not a big fan of zucchini, but I didn't even notice it in this dish.
Marwa Bakri
[email protected]Great recipe! I used spinach and mushrooms instead of asparagus and zucchini, and it turned out just as good.
Maan Zoya
[email protected]This frittata was a delight! The asparagus and zucchini added a nice crunch and the feta cheese gave it a tangy flavor. I'll definitely be making this again.