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!
Ingredients
- I used a 10" nonstick skillet
- 6 eggs
- 1/3 cup or more grated parmesan or romano cheese
- 2 tablespoons of water
- salt and pepper to taste
- olive oil to coat pan
- 4 asparagus shaved with a vegetable peeler
- 3 baby zucchini cut into rounds or the smallest zucchini you could find
- 1/4 cup of fresh or defrosted peas
- 2 scallions, sliced
- 5 or 6 grape tomatoes cut in half
- 3 oz. of Brie cheese, rind removed
- parsley for garnish
Instructions
- Beat your eggs in a bowl with the water, grated cheese, salt and pepper. Set aside.
- Heat skillet on medium high with a nice drizzle of olive oil and very quickly saute the zucchini, asparagus, tomatoes, peas and scallions. Leave half of the veggies in the pan, remove the other half.
- Pour in egg mixture and reduce heat to medium low and let the eggs set so it's not so runny, then place the rest of the veggies all around with half of the Brie.
- Make sure your broiler is on and place the whole oven safe skillet under it, this will not take long, a few seconds maybe a minute or so, keep checking, sometimes I turn the pan to make sure it is evenly cooked.
- When frittata is nice and golden remove and dot with the remaining Brie and garnish with parsley.
- You can eat this hot or at room temperature.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
