Spring Vegetable Frittata with Brie
 
Ingredients
  • I used a 10" nonstick skillet
  • 6 eggs
  • ⅓ 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
  • ¼ 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
  1. Beat your eggs in a bowl with the water, grated cheese, salt and pepper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. When frittata is nice and golden remove and dot with the remaining Brie and garnish with parsley.
  6. You can eat this hot or at room temperature.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2013/04/spring-vegetable-frittata-with-brie.html