Farmers' Market Frittata
This recipe from the Williams Sonoma Test Kitchen’s new book At Home Favorites is dedicated to chef Devon Francis’s mother, Susie Fragnoli, who would make a frittata for nearly any occasion. And if it was on the menu, it was a gesture of love. This simple recipe is a great way to use up any seasonal produce in the house and is easy to throw together at the last minute. Whether you are hosting a holiday gathering with family, an impromptu dinner with friends, or a lazy Sunday brunch, this frittata will let everyone at the table know they are welcomed, nourished and loved.
Ingredients
- 3 Tbs. neutral oil, such as avocado
- 1 leek, white and pale green parts only, diced, or 1 small red or yellow onion, diced
- 2 cloves garlic, sliced
- Kosher salt and freshly ground pepper
- 2 cups (8 oz./225 g) cut-up seasonal vegetables, such as chopped asparagus, shaved carrots, diced broccoli, diced zucchini, diced mushrooms or chopped radishes
- 1 Tbs. chopped fresh seasonal herbs, such as rosemary, thyme, tarragon, basil, or dill
- 12 large eggs
- 1/2 cup (4 fl. oz./120 ml) whole milk or plant-based milk
- 1/2 cup (2 oz./60 g) grated
- Parmesan cheese
- 1/4 cup (1 oz./30 g) of another grated cheese such as Cheddar or pecorino, plus more for garnish
For garnish (optional):
- Finely grated seasonal citrus zest
- Extra-virgin olive oil
- Chopped fresh herbs and/or arugula
- Basil pesto, homemade or purchased
- Avocado slices
Directions
Preheat the oven to 350°F (180°C).
In a 10-inch (25-cm) ovenproof nonstick or cast-iron fry pan, heat the neutral oil over medium-high heat. Add the leek and garlic and cook, stirring, for 1 minute. Add a large pinch of salt and continue to cook until softened, about 1 minute longer.
Add the vegetables and herbs, then season with salt and pepper. Cook until the vegetables are fork-tender and any extra liquid is released and evaporated, 2 to 5 minutes. Remove from the heat and set aside.
In a medium bowl, whisk the eggs together until smooth. Whisk in the milk, cheese, 1 teaspoon salt and a few grinds of pepper. Whisk in two-thirds of the cooked vegetables. Transfer the remaining vegetables to a separate bowl and set aside.
Carefully pour the egg-vegetable mixture into the frying pan. Transfer to the oven and bake for 10 minutes. Arrange the reserved vegetables on the surface of the frittata. Continue to bake until the frittata is slightly jiggly in the middle and puffs up, about 10 minutes longer; it will set further when cooling. Transfer to a wire rack and let cool for 5 to 10 minutes.
Serve garnished with citrus zest, a drizzle of olive oil, some grated cheese, along with herbs and/or arugula if desired. A dollop of pesto or a few slices of avocado alongside are also good additions. Makes 6 servings.
Reprinted from Williams Sonoma At Home Favorites by the Williams Sonoma Test Kitchen (Weldon Owen, 2023)