Spring arrives very soon, and I am thrilled that my local farmer’s market is beginning to fill up with delicious green vegetables. My recent shopping trip scored some amazingly fresh asparagus, pak choy, leeks, scallions and dinosaur kale. I needed a recipe that I could incorporate all these beauties, so I started thinking about making a green vegetable frittata, a perfect weeknight meal or brunch dish for your next family get together.
This dish was inspired by a couple of other frittata recipes from Alice Waters and Patricia Wells that I have made in the past. It really is an easy way to use whatever fresh veggies you have on hand, ones that you and your family will love, and then add in some of your own touches for flavor.
Now that eggs are back in the “Good to Eat” category, making a frittata is a great way to get your protein and healthy fats and mix in some great green vegetables without the extra calories of a crust. If you want to beef it up some, you could always add bacon or ham. Or you can make one of each if you have a big crowd to feed!
If you have a large cast iron skillet or oven proof pan, you can even make the Frittata all in one dish. I chose to transfer mine into a colorful pie dish because I was serving it to guests. Either way, it is super simple to put together, and only takes about 25-30 minutes to bake in the oven. I love it with a wedge salad with a low fat dressing and a crisp, dry white wine!