Spring Vegetable Frittata


Spring Vegetable Frittata from Seasons Catering

Temperatures are slowly rising and daylight is increasing – spring is definitely in the air and I couldn’t be more excited! For me, spring is all about the vegetables; asparagus, artichokes, spinach, avocado, beets, herbs…the list goes on and on! Depending on your region, these and many more delicious spring vegetables are at your farmers’ market and ready to be added to this week’s delicious recipe!

In my house, we have a Monday night “breakfast for dinner” tradition, and this is one of my favorites. There are no fancy techniques involved and any combination of meats, cheeses, and vegetables can be substituted. My kids have a great time choosing and prepping the vegetables and we never end up with the same frittata twice!


Vegetable Frittata

8 large eggs

3 tablespoons heavy cream

½ teaspoon salt

¼ teaspoon freshly ground black pepper

½ cup parmesan cheese, grated

1 ½ tablespoons unsalted butter

1 cup asparagus, cut into 1 inch pieces

1 cup morel mushrooms, chopped

1 cup fresh spinach, chopped

¼ cup minced green onions (green tops only)

½ teaspoon chopped fresh thyme leaves

2 tablespoons chopped fresh parsley leaves

1 tablespoon chopped green onions, for garnish

Preheat oven to 400.

In a large bowl, whisk together the eggs, cream, ¼ teaspoon of the salt, and 1/8 teaspoon pepper until the eggs are frothy. Add 1/2 cup of the cheese and whisk. Set aside.

In a 10-inch nonstick ovenproof skillet, melt the butter over medium-high heat. Add the asparagus and mushrooms until soft and lightly browned, 2 to 3 minutes. Add the spinach and green onions, and cook, stirring occasionally, for 2 minutes. Mix in thyme, remaining salt and pepper.  Stir in 1 tablespoon of parsley and with the pan over medium heat; pour the egg mixture over the vegetables. Cook, lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle still is loose, 3 to 4 minutes.

Remove from the heat and sprinkle the remaining ¼ cup cheese over the top. Place in the oven until the eggs are slightly puffed and the cheese is bubbly and golden brown, 2 to 3 minutes, watching carefully to prevent from overcooking.

Remove from the oven and carefully slide the frittata out onto a large serving platter. Garnish with the remaining 1 tablespoon parsley and the chopped green onions. Slice, and serve immediately.

Gabrielle Moes is the owner and executive chef of Seasons Catering and mother to three. She earned an Associate of Occupational Studies degree in the Culinary Arts from the California Culinary Academy and interned at the acclaimed A Pacific Cafe in Kauai. She spent 7 years as the executive chef of the Santa Barbara Polo and Racquet Club before starting Seasons Catering.

Seasons Catering is a full service catering company dedicated to creating memorable events through its impeccable service, exquisite food, and creative presentations. They are proud to create menus to suit every catering need and budget, and are determined to maintain high standards of service and presentation whatever the event may be. Check out the weekly blog for insights and tips into the culinary world!

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