The rain is pouring down on this March day and for me, that calls for a bright and cheerful spring lunch. Sometimes you have to create the sunshine you’re missing. We actually have about two weeks until the “true” turn of Spring, but the spring thunderstorms are arriving and I am pretending that Spring is here with them.
Sautéed crisp sugar snap peas, bright green asparagus, which is coming into its season, baby Bella mushrooms, thinly sliced shallot and fresh herbs (I am using Italian parsley and cilantro for this one) are such a compliment to a frittata, which is essentially an egg- based Italian dish similar to an omelette. I personally just find it so much easier to make. Add a little turkey and Parmesan cheese and it makes for a comforting and satisfying lunch. The turkey is optional if you wanted to keep this vegetarian.
You could always serve the frittata with a simple light salad of little gem lettuce or arugula and a fresh squeeze of lemon juice, but today I am letting the frittata be the solo star. It takes only about 10 minutes to throw together, sauté on the stovetop and then you can let the oven babysit it for about 20 minutes.
It puffs up nicely and I like to add a few snipped chives on top right before serving. The frittata also reheats well if you have leftovers, although we never do!
Spring Frittata
Ingredients
- 1/2 cup 2% milk
- 1/2 cup shredded parmesan cheese
- 1 TB Dijon mustard
- 1 TB unsalted butter
- 7 spears asparagus trimmed & diced
- 1 small shallot thinly sliced
- 1/4 cup baby bella mushrooms diced
- 8-10 sugar snap peas diced
- 3-4 slices deli turkey breast diced
- 1 dash garlic powder
- 1 dash salt
- 1 dash pepper
- 1 handful fresh cilantro chopped
- 1 handful fresh italian parsley chopped
- 3-4 chives snipped
Instructions
- Preheat oven to 350 degrees
- In a small bowl, whisk together eggs, milk, Dijon and Parmesan cheese. Set aside.
- Add butter to an oven proof saute pan and then add asparagus through peas. Saute until brightly colored and al dente. Season with garlic powder, salt and pepper.
- Add turkey and herbs and then gently spread out ingredients in pan before pouring egg mixture into pan. Lightly salt and pepper again.
- Transfer pan to oven and cook for 20 minutes or until lightly puffed.
- Remove from oven and serve immediately with snipped chives.
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