Spring Vegetable Frittata Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in heavy 10-inch skillet over medium heat. Cook leek with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add jalapeno and zucchini; season with pinch of salt. Cook until zucchini start to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt, cooking until wilted, 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.
• Crack 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into over vegetables in skillet over medium heat. Add 3 ounces of crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.
• Bake in preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.

Steps:

• Steam or boil peas, carrots and asparagus until tender, drain well and set aside.
• Cook bacon in an ovenproof skillet over low heat until crisp.
• Remove with slotted spoon and place on paper towels to drain.
• Add vegetable oil to bacon grease (if necessary) to equal 2 tablespoons.
• Increase heat to medium/low and add the onion.
• Cook until transparent, stirring occasionally.
• Add vegetable mixture to onions and cook for another 10 minutes.
• Meanwhile, in another bowl, beat eggs and salt and pepper together.
• Pour over mixture in skillet and add bacon crumbles. Stir gently.
• Preheat broiler.
• Reduce heat and cover eggs. Cook until almost set.
• Remove lid and place under broiler until eggs are lightly browned (about 3 minutes).
• Remove from oven and cut into wedges.
• **Alternate recipe** Can also be made by substituting 1 cup of cooked, diced potatoes for the veggies.

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.

Steps:

• Preheat oven to 350 degrees.
• Grease the bottom and sides of a 10 inch springform pan.
• (A 13 X 9 baking dish will work if you don't have a springform pan).
• Heat oil in a large pot over medium/high heat.
• Add the onion, garlic, summer squash, zucchini, peppers and mushrooms and saute, stirring the vegetables until they are crisp-tender about 15-20 minutes.
• While the vegetables are cooking, whisk the eggs and cream together in a large mixing bowl.
• Season with salt and pepper.
• Stir in the bread cubes, cream cheese and swiss cheese.
• Add the sauteed vegetables to the egg mixture and stir until well combined.
• Pour into prepared pan and pack the mixture in tightly.
• Place the pan on a baking sheet to catch any drippings.
• Bake the frittata until firm to the touch, puffed and golden brown, about 1 hour.
• If the top is getting too brown, cover with aluminum foil while baking.
• Serve the frittata hot, at room temperature or cold.
• It can also be reheated in a 350 degree oven until warmed through about 15 minutes.

Steps:

• Preheat oven to 350-degrees F.
• Spray a 2-quart baking pan with Pam (my pan was 13x10).
• In a large saucepan over high heat bring 1 inch of water to a boil. Add vegetables (asparagus - onion). Cover and simmer until tender. Drain.
• Stir in roasted peppers. Spread vegetable mixture in prepared pan.
• Sprinkle with half of the mozzarella.
• In a bowl bowl whisk together next 5 ingredients (egg substitute - pepper) and then whisk in the flour.
• Pour egg mixture over vegetables.
• Bake for 35 minutes or until puffed.
• Sprinkle with remaining cheeses and let stand 10 minutes before serving.