Spring Frittata

I’m happy to help you with the Spring Frittata recipe, 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 fresh peas (or frozen if fresh ones are not available)
• 1 medium zucchini, sliced into thin rounds
• 1 red bell pepper, cut into strips
• 1 small fresh onion or shallot, finely chopped
• 80 g goat cheese or feta, crumbled
• 2 tablespoons fresh aromatic herbs (basil, parsley, mint), chopped
• Salt and pepper to taste.
• 2 tablespoons extra virgin olive oil

Preparation

1. In a large bowl, beat the eggs with salt and pepper until you obtain a homogeneous mixture.
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 let 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. Sprinkle the cheese and aromatic herbs over the egg and vegetable mixture.
5. Let the frittata cook over medium-low heat without stirring, until the edges start to detach 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, flip it inverting 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 and the frittata is cooked evenly.
8. Serve the spring frittata hot or at room temperature, cut into wedges.

Trivia

The frittata is a very versatile dish that allows you to use various types of seasonal vegetables. In Italy, especially in the spring period, chopped asparagus or artichokes are also added for an even more spring-like touch.

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