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Spring Vegetable Frittata

Photo: Iain Bagwell; Styling: Caroline M. Cunningham

 

Hands-on time 20 mins
Total time 40 mins
Yield Makes 4 to 6 servings
"A frittata is a great brunch dish for entertaining because it makes for an effortless and beautiful family-style presentation."

Ingredients

  • 4 ounces fresh asparagus
  • 1/2 (8-oz.) package cremini mushrooms, sliced
  • 1/2 small yellow onion, sliced
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon cracked black pepper, divided
  • 2 tablespoons butter
  • 8 large eggs
  • 2 ounces crumbled feta cheese

How to Make It

  1. Preheat oven to 400°. Cut asparagus into 1-inch pieces, discarding tough ends.

  2. Sauté mushrooms and onion in 2 tsp. hot oil in a 10-inch nonstick ovenproof skillet over medium heat 4 to 5 minutes or until onion is tender; remove from skillet. Add remaining 1 tsp. oil to skillet, and sauté asparagus 2 to 3 minutes or until tender; stir in 1/4 tsp. each salt and pepper. Remove from skillet. Wipe skillet clean.

  3. Melt butter in skillet over medium heat. Whisk together eggs and remaining 1/4 tsp. each salt and pepper. Add egg mixture to skillet. As eggs start to cook, gently lift edges of egg with a spatula, and tilt pan so uncooked portion flows underneath. Cook 2 to 3 minutes or until almost set. Top with vegetables and feta cheese.

  4. Bake frittata at 400° for 16 to 18 minutes or until slightly browned and puffy. Serve immediately.