Italian frittatas are traditionally made by combining various ingredients with eggs and cooking the mixture on the stove top. Here, the process is simplified by baking the frittata in the oven. If you like, sauté extra whole asparagus spears and peas for garnish.
- 2 Tbs. unsalted butter, plus more for greasing
- 1 lb. (500 g) thin asparagus, cut into 1 1/2-inch (4-cm) pieces
- 2 cups (10 oz./315 g) fresh peas, or 1 package (10 oz./315 g) frozen peas, thawed
- 2 leeks, including tender green parts, thinly sliced
- 2 large green onions, white and light green portions, chopped
- Kosher salt and freshly ground pepper
- 12 large eggs
- 1/3 cup (1 1/2 oz./45 g) grated Parmesan cheese
- 2 Tbs. snipped fresh chives
- 1/2 tsp. chopped fresh tarragon
- 1/2 cup (2 oz./60 g) shredded Swiss cheese
- Thinly sliced radishes for garnish (optional)
Preheat an oven to 350°F (180°C). Grease a 9-by-13-inch (23-by-33-cm) or other 2 1/2-quart (2.5-l) baking dish with butter.
In a large fry pan over medium heat, melt the butter. Add the asparagus and cook, stirring occasionally, until bright green but not yet tender, 1 to 2 minutes. Stir in the peas, leeks and green onions. Season with salt and pepper. Cook, stirring, until the leeks are wilted, 1 to 2 minutes. Spread the vegetable mixture in the prepared baking dish in an even layer.
In a large bowl, whisk the eggs with 1/2 tsp. salt until well blended. Stir in the Parmesan, chives and tarragon. Pour the egg mixture over the vegetables and top with the Swiss cheese. Bake until the custard is set and lightly browned on top, about 35 minutes. Let cool 5 to 10 minutes before cutting. Garnish with radish slices and serve. Serves 8 to 10.
Adapted from Williams Sonoma Newlywed Entertaining (Weldon Owen, 2016)