From Quarantine Kitchen: I show how to make this delicious, easy frittata recipe with any leftover vegetables you have in your quarantine fridge right now. The spring vegetable combination of asparagus, zucchini and baby spinach along with the organic eggs, would be ideal for a Mother’s Day brunch or any lunch or dinner. I added some goat cheese and gouda but any cheese you have in your fridge will add a creamy, golden topping. This Italian style omelette , which starts on the stove top and finishes in the oven, will become a family favourite .
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RECIPE: FRITTATA
8 eggs
sea salt and pepper to taste
Several slices , bacon diced , optional
2 tbsp olive oil (25 ml)
3 green onions, sliced
1 potato, grated
¼ bunch asparagus, bottoms trimmed, cut into 1 “ pieces.
1 small zucchini, diced, optional
Large handful of baby spinach, washed
Approx. 2 Tbsp. soft goat cheese, (25 ml)
2 oz grated cheese ( fontina, cheddar, gouda ), optional
Chopped fresh parsley or dill
Preheat oven to 375 degrees F.
In a medium bowl, whisk eggs and season with salt and pepper. Set aside.
In a 9-10 “ non stick or cast iron pan , brown bacon on medium low heat until brown but still tender. Drain off fat and discard. Return skillet back to medium heat and add olive oil, green onion and grated potato. Saute to cook potato and onion for about 2 minutes.
Add the asparagus, zucchini and continue to cook until beginning to soften, about 2 minutes. Add the spinach and toss gently to wilt. Season with salt and pepper and fresh herbs. Immediately pour in egg mixture and over top and reduce heat to low. Dot with goat cheese and grated cheese.
Transfer frittata to oven. Finish cooking the frittata until eggs are set and frittata is golden, about 5-7 minutes.
Serves 4
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