Spring Vegetable Frittata
A Frittata with asparagus, peppers, mushrooms and tomatoes, fresh herbs with feta
Servings: 6
Ingredients
- 4 large eggs
- 2 Tbsp milk
- 1 Tbsp sour cream
- 1 tsp extra virgin olive oil
- 1 tsp butter
- 4 mushrooms, sliced
- ¼ onion, minced
- 8 spears asparagus, chopped reserve 6 thin tips
- ¼ sweet red pepper, chopped reserve 6 thin strips
- 2 Tbsp chopped fresh parsley
- 2 Tbsp chopped fresh chives
- 6 cherry tomatoes, halved
- ⅓ cup crumbled Feta cheese
- salt and pepper to season eggs and vegetables
Instructions
- Clean and slice mushrooms. Mince onion and chop red pepper. Reserve 6 very thin strips of pepper. Snap woody ends off asparagus. Cut 6 thin even length tips and reserve. Chop up remaining asparagus.
- Preheat oven to 350°. Heat cast iron pan to medium on stove top and add butter and olive oil. Sauté mushrooms, sweet pepper, onion and asparagus (except reserved red pepper and asparagus tips) until softening and all liquid has evaporated from mushrooms. Season with salt and pepper while sautéing.
- Combine eggs, milk and sour cream and whisk well until smooth. Season with salt and pepper.
- Reduce heat to medium-low and pour egg mixture over vegetables. Using a spatula or wooden spoon, move egg and vegetables around gently while eggs begin to cook, about 2-3 minutes. Even out vegetables and turn off burner. Arrange asparagus tips and red pepper strips on top. Lay cherry tomato pieces between strips. Spread crumbled feta evenly over top.
- Bake in centre of preheated oven for 15 minutes until eggs are set. If desired, broil after 15 minutes for not more than 1 minute, watching carefully, to ensure top is set and decorative vegetables are tender crisp. Do not let brown.
- Remove from oven and let rest for 5 minutes before serving.