Try this lovely frittata filled with spring vegetables this Easter or for a springtime brunch. You can substitute any of your favorite vegetables or cheeses.
(6 to 8 Servings)
8 whole eggs – Eben-Haezer Egg Ranch
4 tablespoons heavy cream
2 dashes hot sauce – Terra Verde/Semper Fry
3 tablespoons extra-virgin olive oil, divided – Freskos
½ pound thin asparagus, trimmed, cut in 3 inch pieces
4 scallions, sliced (white and green parts) – Schaner Farms
1 cup spinach, stemmed - Ray’s Subtropical/Blue Heron Farms
1 cup shredded zucchini - Valdivia Farms/Schaner Farms
½ cup grated Parmesan - Pasta Design
8 ounces fresh ricotta - Pasta Design
1 cup cherry tomatoes, halved – Kawano Farms/Valdivia Farms/Blue Heron Farms
½ lemon, juiced - Schaner Farms/Valdivia Farms
Preheat the oven to 350 degrees F.
In a large bowl, whisk the eggs. Add the cream, hot sauce (to taste), salt and pepper and whisk to blend.
Heat a 10 to 12-inch cast iron (or other heavy-bottomed, oven proof) skillet and add 2 tablespoons of olive oil. Add the asparagus to the skillet and season with salt and pepper. Sauté for 1 minute. Add the zucchini and sauté for another minute
Add the scallions, spinach, ricotta and parmesan cheeses into the egg mixture and stir. Pour the mixture into the skillet over the asparagus and zucchini.
Put the skillet into the oven on the center rack and cook for 15 to 20 minutes (should be firm around the edges). Remove from the oven and let sit for a few minutes. Toss the halved tomatoes with salt, pepper, lemon juice and remaining olive oil. Place on top of the frittata just before serving.