Meals I Can Make: Spring Frittata
It's Spring Break... and suddenly we have to occupy our kids for hours at a time! We love cooking with our kids, especially chopping veggies and cracking eggs (always keep a few spares around for spills and extra shells!).
This Spring Frittata is gorgeous, but also easily adaptable to whatever veggies you want to throw in!
Ingredients:8 large organic eggs
¼ cup milk or unsweetened nut milk or water
1 tsp sea salt
½ tsp black pepper
½ tbsp fresh dill, chopped
1 tbsp olive oil or avocado oil, for pan
¼ cup goat cheese
7-10 asparagus tips + a few chopped stems
3-4 small rainbow carrots, halved lengthwise (we used Trader Joe’s organic carrots of many colors)
4-5 Easter egg radishes, finely sliced
½ tbsp Herbs de Provence
optional: edible flowers and/or avocado slices
Preheat oven to 375 degrees.
In an 8-inch cast iron oven-safe skillet, add olive oil and lightly sauté over medium heat the asparagus, radishes and carrots for 3-5 minutes. Season with salt and pepper.
Blend the eggs, milk or water, salt and pepper in a blender until combined and slightly foamy. You can also whisk these ingredients together. Blending may provide a fluffier and lighter frittata.
After vegetables are sautéed, remove skillet from heat and pour blended eggs over sautéed vegetables. Stir in dill and continue to stir a bit to evenly distribute veggies and eggs. If you have Herbs de Provence, add in now.
Sprinkle on goat cheese.
Transfer to oven and bake until eggs are set, approximately 15-20 minutes. Keep a close eye as oven times can vary.
Let frittata cool about 10 minutes, allowing it to continue to set.
Top with fresh arugula, avocado and edible flowers (you can find at Whole Foods).
Cut into wedges, serve & enjoy!
Recipe designed & styled by Kara Stout