Spring Break Asparagus, Spring Pea, and Baby Carrot Frittata
6-8 stalks asparagus, snapped at the base
12 baby carrots, greens trimmed, and cut in half lengthwise (if using large carrots, cut in half lengthwise and horizontally)
Olive oil
Kosher salt and black pepper
1 bunch green onions, about 5, root end trimmed, all the white and some green, thinly sliced
1 cup spring peas
2 cloves garlic
9 eggs
1½ cups heavy cream
½ cup finely grated Parmesan cheese
4 ounces goat cheese, crumbled
5 ounces pea shoots
Preheat the oven to 425 degrees. On a parchment lined sheet pan, in a single layer, lay asparagus and baby carrots. Drizzle with 2 tablespoons of olive oil and sprinkle with kosher salt. Roast for 10-15 minutes or until vegetables have a slight char. See note.
Meanwhile, in a large 12-inch skillet, heat pan over medium high heat 2 tablespoons olive oil and then add green onions (the onions should sizzle the minute they hit the pan). Sauté onions about two to three minutes until they "relax" and look translucent; add spring peas and continue sautéing another two to three minutes. Add garlic, salt and pepper and roasted vegetables.
Place the eggs, cream, and Parmesan in a bowl and whisk together to combine. Pour the egg mixture over the vegetables and reduce the heat to medium. Cook the frittata stovetop over medium heat for 10-15 minutes or until the eggs set just around the edges; dollop with crumbled goat cheese.
Transfer skillet to the oven for final 10-15 minutes to set and brown.
Remove the frittata when it no longer jiggles in the center. Let the frittata set for 10-15 minutes before sliding out of pan and slicing like a pie. On a plate, add a base of pea shoots, set the frittata slice on top and serve with additional fresh raw spring vegetables if desired or a slice of warm crusty bread. Enjoy spring on a plate!
Note: Roasting the vegetables first will deepen and intensify the flavors of vegetables before adding them to frittata for final cooking. If pressed for time, you can skip this step. Cut the asparagus and carrots smaller and add them to the pan first, before the onions.
Kelly Sears