Spring Frittata

I am happy to assist you with the recipe for the Spring Frittata, a cheerful and colorful dish that brings the fresh flavors of the season to the table. Here are the ingredients and the procedure.

Ingredients

• 6 large eggs
• 100 g of fresh peas (or frozen if not available fresh)
• 1 medium zucchini, sliced into thin rounds
• 1 red bell pepper, cut into thin strips
• 1 small fresh onion or shallot, finely chopped
• 80 g of goat cheese or feta, crumbled
• 2 tablespoons of fresh aromatic herbs (basil, parsley, mint), chopped
• Salt and pepper to taste
• 2 tablespoons of extra virgin olive oil

Preparation

1. In a large bowl, beat the eggs with salt and pepper until smooth.
2. Heat the oil in a non-stick pan of adequate size to contain all the ingredients. Add the onion or shallot and sauté gently until they become translucent.
3. Add the peas, zucchini, and bell pepper to the pan and cook for 5 minutes until the vegetables start to soften.
4. Pour the beaten eggs over the vegetables in the pan, making sure to distribute them evenly. Scatter the cheese and aromatic herbs over the egg and vegetable mixture.
5. Cook the frittata over medium-low heat without stirring until the edges start to pull away from the pan and the center begins to set.
6. To flip the frittata, you can use a plate or a lid: cover the pan, turn it over flipping the frittata onto the plate, and then slide the frittata back into the pan to cook the other side.
7. Cook for another 2-3 minutes or until the other surface is golden brown and the frittata is cooked evenly.
8. Serve the spring frittata warm or at room temperature, cut into wedges.

Curiosity

The frittata is a very versatile dish that allows for the use of various types of seasonal vegetables. In Italy, especially in the springtime, it’s also common to add chopped asparagus or artichokes for an extra springtime touch.

Enjoy your meal and a burst of spring on your plate!