Spring Vegetable Frittata
Topped with goat cheese and a sprinkling of basil, this festive frittata is perfect for a spring brunch.
- 9 eggs
- 2 Tbs. heavy cream
- 1 tsp. kosher salt
- 2 Tbs. olive oil
- 1 cup (3 oz./90 g) thinly sliced green onions, white and light
- 1 cup (5 oz./155 g) diced ham
- 1 cup (5 oz./155 g) shelled fresh or frozen English peas
- 4 oz. (125 g) soft goat cheese
- 1 Tbs. chopped fresh basil
Preheat an oven to 350°F (180°C).
In a bowl, whisk together the eggs, cream and salt until well combined.
In a 9 1/2-inch (24-cm) sauté pan over medium heat, warm the olive oil. Add the green onions and sauté until translucent, 2 to 3 minutes. Add the ham and peas and cook for 1 minute, then pour the egg mixture into the pan. Divide the goat cheese into tablespoon-size pieces and sprinkle on top of the egg mixture.
Transfer the sauté pan to the oven and bake until the eggs are puffy and the top is beginning to brown, about 25 minutes. Remove from the oven, sprinkle with the basil, and serve immediately. Serves 6 to 8.
Jason French, Chef/Owner, Ned Ludd, Portland, OR.