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 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.

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.