Springtime Frittata

Two weekends ago London thawed into Spring. We had plans to visit one of London's many museums but when the sun is out in London all plans must be immediately dropped. You never know when it might return. Instead of staying indoors we walked all over town from park to park. The trees were in bloom and the veggie and flower patchers were budding.

When the sun went down and the chill returned we headed home. The last thing I wanted to do on Sunday night, after a relaxing weekend was shop and cook for dinner. After a quick inventory of the fridge, Mr. Gastroanthropologist suggested a frittata. Simple and springy like the weather. A perfect meal to end the weekend.   

SRINGTIME FRITTATA

• olive oil
• 1 red bell pepper, small dice 
• 1 purple or yellow onion, small dice 
• 1 jalapeno pepper, minced (more or less depending on your spicy-ness level)
• 1 clove garlic, minced or microplaned 
• 1 1/2 cup mushrooms, torn or chopped 
• 1 heaping cup potato, cooked and chopped (left-over baked or roasted potato works great, or just pop a few little potatoes in the microwave)
• 1/2 c fresh peas (frozen OK) 
• 1/4 c chopped flat-leaf parsley 
• 9 medium eggs, lightly beaten** 
• salt and pepper 
• 1/2 c shredded sharp cheddar 

** 7 - 8 large eggs, or add an extra egg or two and remove a few of the yolks for more egg whites. You just need enough egg to cover the vegetables.

This recipe makes four dinner size portions. Adjust the vegetables with what you have on hand. Try to use a variety of colors. 

METHOD

In a large, non-stick, oven-safe pan, sweat bell pepper, onion, and jalapeno in olive oil. 

 
Add garlic. A microplane works great for garlic. If you have a microplane that you use for citrus zest for pastries I suggest purchasing two - one for sweet, one for savory. Once garlic is in, cook for another minute and then add all other vegetables. Reserve a bit of chopped parsley to sprinkle on top when the frittata is finished. Season mixture with salt and pepper. 

Meanwhile, crack and beat eggs - season the eggs with salt and pepper. Cook vegetables for 2-3 minutes and then pour beaten eggs over top. Make sure the egg is spread evenly throughout the pan. If you are nervous about your non-stick pan (you'll be flipping this out) add a bit more olive oil to the pan before you pour the egg.

 

 
Sprinkle shredded cheese on top. I had sliced cheese so I just tore into bits. Once the egg is in the pan do not stir. Let sit on medium to low heat for about 3 minutes. When the sides begin to set, place in an oven with the broiler on medium. Cook in oven for about 6-7 minutes or until egg is set in the middle. You should be able to tell if the egg is set by jiggling the pan a little. Turn broiler on high for the last minute to brown the top. Do not overcook - you want to eggs to still be moist! 

 

Once removed from the oven, free all the sides with a flexible rubber spatula. Place a large plate a thin, but sturdy cutting board. Use your muscles and flip the pan over so the frittata flips out onto the plate or board. The handle will be screaming hot so take care not to burn yourself. Place your serving dish over the frittata and flip back so the broiled, top-end, is facing up. Sprinkle with reserved chopped parsley. If your not comfortable with the flip and flip, then cut the frittata into servings in the pan and remove like pieces of a pie. Use a wooden tool so not to scratch your non-stick.

We ate about half for dinner. The other half was refrigerated and tasted almost better served cold the next day. 

Comments

[Natasha - 5 Star Foodie]

The frittata sounds wonderful! I'm glad to hear that London has nice weather!

[The Duo Dishes]

Looks like you're back in action. What a colorful, veggie packed frittata. Perfect for pretty spring days.

[elra]

My dear, this fritata look so colorful, just like spring color. Beautiful and am sure it is delicious as well. I might make it for breakfast on the week end.
Cheers,
elra

[Daily Spud]

It's been so nice to have had a bit of Spring sun lately (though we're back to rain here today). Just as it is in London, any sunshine in Ireland must be obeyed by dropping everything and going outside immediately. And of course you always have the option of whipping up a lovely frittata like that when the sun is done :)

[Sophie]

Welcome back!! I love your frittata!! Lovely spring colours & so lovely!!!

[OysterCulture]

I love frittatas, that looks so yummy. I think they're the perfect vehicle for using a lot of those wonderful spring veggies.

[Tangled Noodle]

So bright and colorful! Winter is overstaying its welcome here so I have to wait awhile yet before the blossoms appear. This frittata is just the thing to keep me cheery!

[Sapuche]

I’m glad to see that London has finally thawed and given way to such beautiful blooming. Your colorful frittata ingredients really speak of spring, and the end result looks delicious!

[Lori]

I don't think I have ever seen a pan of peppers and onions look more beautiful. I love frittata and haven't made one in forever. This is definitely a recipe to try. Yum!

So glad you are having some wonderful spring weather!

[maria]

That sounds delicious ... I love frittatas loaded with veggies and could go for one like yours... brunch, lunch or dinner!

[gastroanthropologist]

Thank you for the wonderful comments. I've just arrived to California and the weather is absolutely springtime!

[V]

I've always been hesitant to put my nonstick in the oven. Is it only unsafe when the handles are not metal?

[megan (brooklyn farmhouse)]

Beautiful. YAY Spring! I'm so happy to say goodbye to winter and winter food.

[gastroanthropologist]

V - If your entire pan is metal, it should be OK in the oven. I have an All-Clad non-stick that I use almost daily and it often goes in the oven. I have had it for over five years and it still looks new. I only use wooden spatulas or spoons and wash with warm soapy water immediately after use (even before I eat!).