This fresh vegetable frittata is perfect for a crowd – you can serve it for breakfast, brunch, lunch or dinner.
1/3 cup (75 mL) milk
2 tbsp chopped fresh basil
2 tbsp chopped fresh dill
¼ tsp each salt and pepper
2 tbsp olive oil
2 spring onions, sliced
1 clove garlic, minced
1 cup fresh or thawed baby peas
200g asparagus spears, trimmed and cut into 2 cm pieces
1 cup halved grape tomatoes (or cherry tomatoes)
1/2 cup finely crumbled goat cheese
- Preheat oven to 350°F/180°C. In a bowl, whisk together eggs, milk, basil, dill, salt and pepper; set aside.
- Heat olive oil in a 25 cm ovenproof nonstick pan over medium heat; cook spring onions and garlic for 1 to 2 minutes or until garlic is golden. Add peas and asparagus; cook for 2 to 3 minutes or until tender-crisp.
- Pour in egg mixture. Cook, without stirring, for 2 to 3 minutes or until eggs start to set around edges. Sprinkle tomatoes and goat cheese over top. Transfer to oven; bake for 20 to 25 minutes or until edges are golden and top is puffy.
Substitute 2 tbsp basil pesto for the herbs, if fresh herbs are unavailable.
Recipe and Image Credit: © 2019 Egg Farmers of Canada.