Seasonal Vegetable Frittata
An easy Father's Day brunch idea to pair with breakfast potatoes and assorted pastries is a simple seasonal vegetable frittata. We love that it includes vegetables that are bright and in season, and incorporates some of our favorite cheeses.
Ingredients:
- 10 eggs
- ¼ cup lowfat milk
- ½ cup garlic jack cheese (shredded)
- 1 tablespoon fresh flat leaf parsley (chopped)
- Kosher salt and black pepper to taste
- 2 tablespoons unsalted butter
- ½ onion (small dice)
- 1 leek (finely chopped)
- 1 bunch asparagus (chopped into 1/2-inch pieces)
Instructions:
- Preheat oven to 400℉
- In a large bowl, whisk together the eggs, milk, grated cheeses, herbs, salt, and pepper until foamy.
- Over medium heat, melt the butter in an oven-safe, 10-inch nonstick skillet. Add the onion and leeks, and sauté about 8 minutes, until softened.
- Add the asparagus and cook an additional 4-5 minutes. Pour in the egg mixture. Pull the edges of the frittata away from the sides of the pan toward the center so the eggs evenly flow to the center of the skillet.
- Once the frittata is half set, transfer the pan to the oven. Cook for about 10 minutes, until it is fully set and puffed. Garnish with fresh herbs.