Celebrate Spring’s Imminent Arrival With This Spring Frittata Recipe

Frittata_2_erica lynn huberty

Chickens tend to lay a lot of eggs in spring, thanks to the long hours of daylight. Anyone who keeps chickens will tell you this. I recently visited Iacono Farms in East Hampton, where a variety of hens are busy laying hundreds of eggs every day, and I came home with a carton of beautifully colored ones.

With my kale and parsley finally coming up in the garden, I decided a spring frittata would make the perfect dinner.

Traditionally, eggs are considered breakfast food. But ever since I lived in Paris as a college student, where one night I was served the most delicious pan-baked omelette for a late supper by a Parisian friend, I have kept eggs on the dinner menu. Made in a cast iron pan, and served with a green salad, eggs are a filling but not leaden meal, and can be made with any veggies, herbs and cheese you have on hand.

My Iacono egg dinner was dictated by what I had coming up in the garden and in my fridge. What resulted was a delicious, one-dish meal. Feel free to substitute kale for spinach, or broccoli for zucchini, but remember to sautée your vegetables before you pour the eggs into the pan.

Spring Frittata
6 local, free-range eggs
½ cup of grated cheese, such as a mix of cheddar and parmesan
½ cup kale, ribboned
½ cup broccoli, blanched
¾ cup yellow onions, sliced thin
½ cup red bell pepper, chopped
½ clove garlic, minced
1 tablespoon minced fresh parsley
olive oil
pat of butter

Pre-heat oven to 450˚ F. Put all vegetables, garlic and onion in a pan over medium-high heat with butter and olive oil, and sautée until soft and slightly browned. Turn heat to low. Beat eggs in a bowl, then pour gently over vegetables and sprinkle cheese and parsley on top. Put pan into the oven on top rack for a few minutes, keeping your eye on it. When frittata is puffy and golden-colored, remove. Slice into wedges and serve with green salad and bread.

This story was originally published in May 2018.

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Erica-Lynn Huberty

Erica-Lynn Huberty grew up on the East End, and has written for the New York Times, Washington Post, Sculpture Magazine and other publications. When not writing and making art, she can often be found in the garden growing good things to eat.