Scarborough FoodFair: A Little Spring Frittata

Do you know what my favorite kind of recipe is?

The kind that doesn't require leaving my kitchen. It sounds lazy, I know. But when you are fully prepared to run to the market to get missing ingredients and then realize it's not necessary because you have all of the ingredients, it's a glorious thing.

AND I like recipes with green things in them. Like those green things up above. Mmmm.

This little frittata turned out to be that wonderful kind of recipe. Green things with an escaped trip to the market.

Luckily I had all of those yummy green things hanging around my refrigerator, but that doesn't mean you have to have the same yummy green things to make this. You should look in your refrigerator, grab whatever looks a) delicious b) not rotten/smelly/moldy or c) anything that resembles a vegetable, and make this little thing.

And by the way...it's good for any meal of the day. Did I mention I also like versatile recipes that aren't restricted to certain times of the day? Well...I do. Who likes being tied down to breakfast anyways?

Oh and one last thing...it's also the perfect Easter dish. Eggs, spring asparagus, spinach, and whatever else you decide to throw in it? Perfection.

Spring Vegetable Frittata...

with asparagus, spinach, and goat cheese

Makes: 4-6 servings Prep Time: 8 minutes Cook Time: 10-15 minutes Total Time: 18-23 minutes

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Ingredients:

6 eggs
2 tablespoons half and half or heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed and cut in 1/2 inch pieces
2 cloves garlic, minced
1 cup spinach
1 shallot, minced
1 handful chives, chopped
5 ounces goat cheese

1. Gather all of these yummy things. And don't forget that you can swap out any of the vegetables or the cheese for whatever your taste buds prefer. Also, go ahead and preheat the broiler on your oven.

2. Crack all 6 eggs in a medium bowl.

3. Add 1/2 teaspoon of salt.

4. And 1/4 teaspoon of pepper.

5. Annnnd 2 tablespoons of half and half or heavy cream. Thank you Kaitlin Rose for leaving your half and half in our refrigerator!

6. Use those big strong muscles of yours and whisk. Set aside.

7. Cut up all of your veggies and the garlic.

8. Over medium heat, melt butter and olive oil in a large skillet.

9. Add veggies and saute for about 2 minutes or until slightly tender.

10. Add spinach and saute until the spinach is wilted.

11. Pour egg mixture over veggies.

12. Top eggs with chopped chives. Cook until the eggs are set on the bottom and the top is still a bit runny. About 5 minutes.

13. Before the top starts to set, add cheese. Cook for 2 more minutes on the stove and then transfer it to the preheated broiler until the eggs are done and the edges have started to brown just a little.