Happy Monday my friends... I have to start off by thanking those of you who gave me a pep talk on Friday's post. I read each of your comments and e-mails 3 or so times because they were just so nice, heartfelt and helpful! I sincerely appreciate it. I thought a lot about things over the weekend while I was out enjoying life outside of my computer. Things will slow down just a little here going forward until I can get a better balance. In the meantime, my goal will be to continue to provide you with posts that will stimulate your eyes and your taste buds. My hope is that this particular post does both!
So one of my favorite things about spring is the abundance of fresh green vegetables that are in season. I try to work something green in every single meal I eat, which means I have become my mother - the mother that told me as a child to eat something green at every meal. Anyway, a few weeks ago, I feasted my eyes on this spring onion frittata over at Love & Lemons. If you love to primarily eat healthy or have a goal of eating healthier food, then you should bookmark that blog. It's quite lovely... That frittata inspired me to head over to Amazon and purchase an 8-inch cast iron skillet to make my first ever frittata...
And my first every frittata was amazing... The first bite was a complete burst of freshness. The vegetables were cooked, but still slightly crunchy and flavorful. They are added in at two separate times, so they are evenly distributed throughout the frittata. Love that... The eggs were extremely fluffy. That was the result of the mixing them up in a blender and using a little heavy cream (I allowed myself that since there were so many vegetables). The cheeses were the perfect blend of savory (mozzarella) and salty (feta). It was just perfection and so easy to make. I just might have to make it again for Mother's Day...
Here is what you need and what to do:
5 eggs, preferably organic
1/3 cup water, milk or heavy cream (I used heavy cream)
1 clove garlic
3 spring onions, white and green parts, cut on the diagonal
1 cup curly kale, finely chopped
1/2 cup asparagus tips
1/2 cup peas, thawed or frozen
1/4 cup fresh mozzarella, cubed
1/4 cup feta cheese
2 sprigs fresh thyme
Kosher salt & freshly ground black pepper
Red pepper flakes, optional
1. Preheat the oven to 425 F.
2. Pour about 2 teaspoons of olive oil in an 8-inch cast iron skillet. Saute the garlic, spring onions, kale, asparagus and peas for 2-3 minutes, or until the kale is slightly wilted. Remove the vegetables from the pan and set aside.
3. Add the eggs, cream (or milk or water), salt and pepper to a blender. Blend until the mixture is slightly frothy.
4. Wipe out the skillet used to saute the vegetables and coat it with some olive oil. Be sure to coat the bottom AND the sides! Pour the eggs into the skillet. Sprinkle the eggs with half of the vegetables. Bake the frittata for 15 minutes...
5. After 15 minutes, gently pull out the rack of the oven holding the frittata. Sprinkle the remaining vegetables, mozzarella and feta cheese on top. Gently push the rack back in the oven and bake for another 15 minutes or until the eggs are puffed and set.
6. Sprinkle the frittata with fresh thyme leaves or a few red pepper flakes for spice if you like...
Images by me
P.S. Happy Cinco de Mayo! Click here if you need a good last minute, healthy, quick and most importantly GOOD recipe!!