Over Easter weekend I made three different frittatas, one with potatoes and eggs and another with every vegetable you can think of, but this spring vegetable frittata is by far my favorite one of the moment!
Everything about it reminds me of spring, fresh shaved asparagus, tiny fresh peas and those cute baby zucchini. I also like to add in tomatoes and chopped green onion, delicate flavors that really pack a punch!
I always cook my frittatas in a nonstick oven safe skillet. My aunt taught me how to make frittatas, she never flipped them and neither do I, I tried it once and it wasn’t a pretty sight! The key is to let the eggs set in the skillet on the stovetop forming a slight crust on the bottom and then you finish it off under the broiler, but you can’t walk away, you have to keep opening the door and checking so as not to burn it!
I always flavor my eggs with grated parmesan or romano it gives a nice base for all of the other ingredients, and with the addition of Brie here it really takes it over the top!
By placing it under the broiler for a few minutes your frittata will become perfectly golden as well as puffy and fluffy and that’s exactly what you want!
While the frittata is still warm I like to dot it with additional brie cheese because it melts so fast and besides I love how it looks when it oozes out.
I served my frittata with fresh pea shoots tossed in a lemon and olive oil dressing with shaved parmesan. The perfect breakfast, brunch, lunch, or midnight snack!