by: Kate McMillan
Cook Time
40 minutes
Prep Time
15 minutes
Yield
6 servings
Total Time
40 minutes
Prep Time
15 minutes
Yield
6 servings
summary
There is really no better way to feed a crowd than with a frittata. It’s high in protein, happens to be gluten-free and is a fantastic way to use up any produce you have on hand. Cooking a frittata in a baking dish makes serving in perfect squares super easy.
ingredients
- 2 tablespoons extra-virgin olive oil
- 1 leek, halved and sliced
- 2 cloves garlic, minced
- ½ pound asparagus, trimmed and cut into 1½ inch pieces
- Kosher salt and freshly ground black pepper
- 1 packed cup baby spinach
- 12 large eggs
- ¾ cups whole milk
- 2 tablespoons fresh herbs such as dill, basil or tarragon
- 3 ounces goat cheese, crumbled
directions
- Preheat the oven to 350°F. Coat a small 12x8-inch Hanno baker with non-stick spray and set aside.
- Warm the olive oil in a skillet over medium-high heat. Add the leeks and saute, stirring often, until soft, about 4 minutes. Add the garlic and the asparagus and season well with salt and pepper. Saute, stirring occasionally until asparagus is just fork tender, about 3 minutes. Add the spinach and cook, stirring constantly, just until spinach just begins to wilt, about 30 seconds. Spread into an even layer in the bottom of the prepared pan.
- In a large mixing bowl, whisk together the eggs, milk, ½ teaspoon salt and ¼ teaspoon pepper. Pour the egg mixture on top of the vegetables and then add the herbs. Dot with goat cheese all over the top.
- Transfer to the oven to bake until set, about 30 minutes. Cool slightly and cut into squares to serve.
notes
You can use any vegetables you want in this frittata, but most need to be cooked on the stove prior to baking.
This frittata is delicious served with sour cream, avocado and hot sauce.
Make sure you use a heavy-bottomed dish so your frittata doesn’t burn on the bottom.
This spring vegetable frittata recipe is fantastic for breakfast, lunch or dinner.
