Print

Loaded Veggie Frittata with Asparagus and Spinach

Veggie Frittata cut into wedges on a piece of parchment paper
Print Recipe

This Veggie Frittata is luxuriously light, full of garden-fresh asparagus, spinach, and scallions, and topped with crumbled goat cheese. It is perfect for serving one or two or for spring brunches, picnics, baby showers, wedding showers, and the like. It is a frittata recipe we all need in our arsenal. 

Ingredients

Scale
  • 1 tablespoon unsalted butter, divided
  • 2 large stalks scallions, trimmed and thinly sliced
  • 1/2 lb asparagus,  woody ends trimmed, thinly sliced on a diagonal
  • 3 cups (3 ounces) fresh spinach leaves
  • 1/2 teaspoon kosher salt, divided, plus more to taste
  • 6 eggs
  • 4 tablespoons (2 ounces) goat cheese, crumbled

Instructions

  1. Preheat the broiler. Position the oven rack 6-inches from the heat.
  2. Sauté the vegetables. Melt 1/2 tablespoon of butter in a 10-inch ovenproof skillet over medium heat. Add the scallions, asparagus, and 1/4 teaspoons salt and cook until the onions soften and the asparagus becomes tender, about 5 minutes. Once cooked, pile the spinach into the skillet, sprinkle with a pinch of salt, and toss with tongs until wilted, about 3 minutes. If you have large spinach leaves, this may take longer; just keep tossing. Once wilted, transfer all of the vegetables to a large bowl. Wipe out the skillet and set it aside for later use.
  3. Make the frittata. Crack the eggs into a medium bowl and whisk until fully blended and foamy, about 1 minute. Season with 1/4 teaspoon salt. Add the eggs to the large bowl containing the vegetables. Stir the vegetables into the beaten eggs. Return the skillet to medium heat and swirl 1/2 tablespoon of butter around the skillet. Once thoroughly heated, about 5 minutes, scrape the egg mixture into the pan. 
  4. Cook the frittata. Let the egg mixture cook, undisturbed, until you see the edges start to set, about 1 minute. Using a silicone spatula, lift the edges of the eggs and tilt the skillet to allow the uncooked eggs to flow underneath. After 3o seconds, repeat this. Once the edges of the egg mixture are set and the top of the egg mixture is still moist and slightly undercooked, scatter the crumbled goat cheese over the top. Slide the skillet under the broiler until the top is set, about 2 minutes. Look for the eggs to be cooked on the outside and moist on the inside. 
  5. Serve. Slide the frittata onto a plate, cut into 6 wedges, and serve warm or at room temperature. 

Notes

Frittata cooking technique adapted Alice Water’s Frittata in The Art of Simple Food.

MAKE A THICKER FRITTATA. If you desire a thicker frittata, use a 6-inch skillet. If doubling, use a 10-inch skillet. Repeat lifting the eggs to create layers (step 4) three times.

STORAGE. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: vegetable frittata, veggie frittata, asparagus frittata, spinach frittata

Find it online: https://frommarkettotable.com/loaded-veggie-frittata-with-asparagus-and-spinach/