Photo and text by KARA DiCAMILLO
One of the things that I love about a frittata is that I can open my refrigerator and throw just about anything into it. Plus, they are so easy to make. Frittatas are a cross between a quiche and an omelet, and almost anything can be used in them.
This week, many of the ingredients in my spring vegetable frittata were from Simmons Organic Farm in Middletown, including eggs, leeks, spinach and goat cheese. This time of year, asparagus also is in season. I used goat cheese that had dill in it, but you can use plain and then add any combination of herbs that you like.
Another reason why I enjoy making frittatas is because they are so versatile, and can be eaten for breakfast or lunch — they are delicious with a side salad.
Spring Vegetable Frittata
3 tablespoons of olive oil
6 eggs, beaten
Half-cup of milk
2 teaspoons of salt
1 teaspoon of freshly cracked pepper
1 cup of asparagus, diagonally sliced
2 cups of mushrooms, sliced
1 cup of leeks (using the white parts), chopped
3 ounces of spinach
3 ounces of dill goat cheese (plain can be used as well)
Heat the oven to 375 degrees. Heat the olive oil in a medium-sized, non-stick, oven-proof sauté pan and add the asparagus. Working in 2-minute increments, add the asparagus, leeks, mushrooms and spinach, allowing each to soften slightly before adding the next ingredient. Once the spinach has wilted, remove the pan from the heat.
Meanwhile, in a mixing bowl, combine the eggs, milk, salt and pepper. Add the egg mixture to the sauté pan with the vegetables and then distribute the goat cheese evenly on top. Cook the frittata in the oven for 25 minutes and serve immediately.