Spring is finally in the air! Why not make a frittata to celebrate? I adapted Ellie Krieger's recipe by using dill instead of chives, adding broccoli, using more chevre (goat cheese) and topping the final dish with tomatoes.
This frittta is easy to make, can be served hot or at room temperature, and makes for great leftovers.
Plus, the title is fun: ABC (Asparagus, Broccoli, Chevre)!
Meatless Monday: Asparagus, Broccoli & Chevre Frittata Adapted From Ellie Krieger
Adapted from Ellie Krieger's recipe on Washington Post
Ingredients for 4
1 tablespoon olive oil
1 bunch asparagus, thick ends discarded, the rest cut into 1" pieces
1 head broccoli, cut into bite-size pieces
1 leek, white and light green parts only, chopped and washed well
1/4 cup parsley, chopped
7 large eggs
1/4 cup milk (use whatever fat % you like)
salt & pepper to taste
4 ounces chevre (goat cheese) broken into big pieces
1/4 cup chopped dill
2 tomatoes, sliced
Directions
1. Heat olive oil in an oven proof pan. Add asparagus, broccoli, and leeks and saute for 8 minutes on medium heat. Stir in parsley.
2. Meanwhile, whisk the eggs with milk, salt and pepper and pour over the vegetables.
3. Cook frittata over medium-low heat for about 10 minutes. You want the eggs to set around the edges but not in the center of the frittata.
4. While the eggs are cooking, preheat the broiler and position the oven rack 4 to 6 inches from the top.
5. Arrange chevre chunks on top of the frittata and broil for 2 to 3 minutes. Don't burn!
6. Top the finished frittata with dill and tomato slices.
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