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American · Breakfast
Spring Vegetable Frittata
Ten eggs whisked with cream and Parmesan are poured over soft sauteed onion, peppers, asparagus and zucchini, then finished in the oven until puffed and golden. A lemony baby spinach salad sits alongside.
- YieldServes 4
- Hands-on35 min
- Total1 h
- Difficulty
Ingredients
- 10large eggs
- 180 mlheavy cream
- 50 gParmesan cheese, finely grated, divided
- 2 tspkosher salt, plus more for the spinach
- to tastefreshly ground black pepper
- 105 mlextra-virgin olive oil, divided
- ½ cupsweet onion, minced
- ½red bell pepper, seeded and minced
- ½jalapeño, seeded and minced
- 8asparagus spears, trimmed and finely sliced
- 1medium zucchini, sliced into thin half-moons
- 1 clovegarlic, minced
- 4 cupsbaby spinach, lightly packed
- 1 tbspfresh lemon juice
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