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Spring Frittata

Spring Frittata
A frittata can be made with countless combinations of ingredients. With this master recipe as a guide, you can create frittatas using whatever vegetables are the freshest at your market. Delicious springtime combinations include sliced leeks, asparagus and zucchini; caramelized onions, sliced roasted red bell peppers and mushrooms; or sliced artichokes, peas and chopped green garlic. This recipe is designed for our frittata pan.

Ingredients:

  • 6 eggs
  • 1/4 cup heavy cream
  • Salt and freshly ground pepper, to taste
  • 1 Tbs. minced fresh flat-leaf parsley
  • 2/3 cup shredded or crumbled cheese
  • 2 cups cooked vegetables
  • 2 Tbs. unsalted butter

Directions:

In a bowl, whisk together the eggs, cream, salt, pepper and parsley. Stir in the cheese and cooked vegetables.

In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the egg mixture and cook, loosening the edges occasionally with a rubber spatula to allow the uncooked eggs to run underneath, 5 to 6 minutes. After 3 minutes of cooking, in the shallow half of the frittata pan over medium heat, melt the remaining 1 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 3 minutes, then remove the deep pan and continue cooking until the eggs are set, about 5 minutes more.

Loosen the edges of the frittata with the spatula and gently slide onto a plate. Serve warm or at room temperature. Serves 4.

Williams-Sonoma Kitchen