Spring is here! The green grass, fresh air, longer days, and budding flowers are big hints, but the chefs at Season rely on other clues to tell us spring has sprung. We’re talking about spring produce – asparagus, leeks, peas, dill, lettuces, mint, and much more. We are too excited to get cooking with these seasonal items, and what better way than to pack them all into an easy and filling frittata.
- 1 tablespoon Extra Virgin Olive Oil
- 1 small Leek
- 4 ounces Asparagus
- .33 cup Frozen Peas
- 4 Eggs
- .33 cup Low fat Milk
- .25 cup Crumbled Goat Cheese
- 4 sprigs Fresh Dill
- .25 teaspoon Kosher Salt
- Black Pepper
Preheat broiler to high. Rinse asparagus and dill. Trim and discard tough bottoms of asparagus. Trim and discard dark green tops of leek. Halve leek lengthwise, then cut crosswise into .25-inch half-moons. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom.
In a separate medium bowl, whisk together eggs, milk, salt, and black pepper as desired.
Remove leeks from water and pat dry with paper towel. Heat 1 tablespoon olive oil in a medium ovenproof pan over medium heat. When oil is shimmering, add leeks. Cook until beginning to soften, 2-3 minutes. Add asparagus and peas to pan and cook until softened and bright green, 2-3 minutes more.
Turn heat off of pan and pour in egg mixture, stirring gently to incorporate all ingredients. Crumble over goat cheese and transfer pan to oven to broil until golden brown on top and set in the center, 1-2 minutes.
Remove pan from oven and allow to cool 2-3 minutes. Garnish with dill and slice into 4 pieces. Serves 2-4. Enjoy with a green salad alongside or a piece of whole grain toast.