Spring Vegetable Frittata

Recipe from Cristen Clark, Food & Swine

Spring Vegetable Frittata

Ingredients

  • 12 large eggs
  • ½ cup heavy cream
  • ¼ cup freshly grated Parmesan cheese
  • ½ teaspoon sea salt
  • ½ teaspoon freshly cracked black pepper
  • 3 tablespoons of chopped fresh chives
  • 2 teaspoons olive oil
  • 3 green onions, sliced thinly
  • 1 cup spring greens like arugula or baby spinach
  • 8–10 asparagus spears, sliced in half lengthwise
  • 1 cup snap or snow peas
  • 4–5 radishes, sliced
  • 1 package Garlic and Fine Herbs Boursin cheese, crumbled

Preheat oven to 400 degrees F. Place sheet pan in the oven to heat up while mixing frittata ingredients.

In a large bowl, whisk eggs, cream, Parmesan cheese, salt, pepper and chives until well combined. 

Remove pan from hot oven, grease with olive oil. To the hot pan scatter green onion, spring greens, asparagus and peas evenly. Gently pour egg mixture over the top of the pan. Add radishes and crumbles of Boursin cheese evenly over the mixture.

Reduce oven to 375 degrees F. Bake for 24–26 minutes or until puffed and only slightly golden around the edges, and set in the middle. Remove from oven, let cool to warm. Slice into 12 squares and serve.