Recipe # 52 - Spring Vegetable Frittata

A frittata is also known as an Italian omelet. Instead of putting fillings into a folded-over version of an omelet (classically known as a French omelette), the ingredients are mixed into the eggs and the whole thing is cooked very slow and then finished in the oven.

This is one of many dishes we make that are very adaptable to whatever you happen to have on hand.

Makes four servings.

2 Tbsp. unsalted butter
8 scallions, cleaned, trimmed and chopped on the bias
1 shallot, finely chopped
2 garlic cloves, peeled and finely minced
1 small red potato, diced
8 stalks asparagus, sliced thin
1 small bunch broccoli, cut into bite size pieces
1 large poblano pepper, stem, seeds and pith removed, finely diced
1/2 lb. fresh baby spinach, stemmed and shredded

6 eggs
2 Tbsp. lowfat milk

1/2 cup shredded asiago cheese
1 cup shredded medium cheddar cheese

Heat the butter in a large skillet with an oven-ready handle. Add the scallions, shallots and garlic. Stir fry for a couple minutes. Add the potatoes, asparagus, broccoli and pepper. Stir fry for about five minutes until the vegetables soften. Add the spinach and cook until it wilts.

Preheat the broiler.

Beat the eggs and milk until well-mixed and frothy. Lower the heat on the veggies and add the eggs. Allow to cook on the low heat for a few minutes. Lift the cooked eggs on the bottom with a spatula and bring to the top. Cook for a few minutes more, continuing to fold the cooked frittata over to get the whole thing cooking evenly through.

Sprinkle the top with the grated cheeses. Put the frittata into the oven under the broiler on the top rack. Check after a minute, and then every 30 seconds. Remove the frittata from the oven when the cheese on top is bubbly and starting to brown.

Cut into wedges and serve immediately.

A frittata is great as a brunch dish, but with a green salad and a hunk of warm sourdough bread, it's also a wonderful dinner item.