SPRING VEGETABLE FRITATTA

Directions

Preheat oven 350 °F, 177 °C.

Place the potato slices onto a baking pan, drizzle 3 tablespoons olive oil over top. Season with salt and black pepper. Bake until golden brown and cooked, 15 to 20 minutes.
Set aside to cool.

Add the asparagus to a 10-inch broiler safe skillet along with 2 tablespoons olive oil. Season with salt and black pepper. Cook over medium-high heat for about 3-4 minutes or until golden brown.

Add the zucchini slices to the pan and season with salt and pepper. Add 1-2 tablespoons olive oil if necessary and cook over high heat 2-3 minutes until golden.
Add the scallions to the pan during the last minute of cooking asparagus and zucchini.

Remove from heat and mix in the chopped roasted red pepper and the cooked potatoes.

Taste and adjust seasoning if needed.

Whisk eggs, feta cheese, half and half, ½ teaspoon salt, ¼ teaspoon black pepper, and crushed red pepper flakes in a large bowl until well combined.

Pour the egg mixture over the vegetables in the pan. Stir to combine using a wooden spoon or spatula. Cook over medium heat 2- 3 minutes without stirring.

Transfer the pan to the oven in the middle rack and bake 15 minutes, or until just set. Top with the shredded gruyere cheese, then broil 1-2 minutes or until the cheese melts and develops some color.

Allow to rest 5-10 minutes and serve warm.

Make Ahead Tip: The vegetables can be prepared the day before serving. Just warm them through in the pan before adding the eggs.

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SPRING VEGETABLE FRITATTA

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Ingredients

• 1-pound potatoes, peeled and sliced 1/2 inch thick
• 3 tablespoons olive oil, salt and pepper to taste
• ¼ cup – 1/3 cup olive oil
• Salt and black pepper to season vegetables
• 8 ounces asparagus, trimmed and cut ¼ inch pieces
• 1-2 zucchinis, sliced ¼ to ½ inch thick
• 1 roasted red pepper, canned or jarred, chopped
• 3 scallions, sliced
• 12 large eggs
• ¼ cup half and half
• ½ teaspoon – 1 teaspoon salt
• ¼ teaspoon black pepper
• Pinch crushed red pepper flakes
• 4 ounces feta cheese, cubed or crumbled into chunky pieces
• 2-3 ounces shredded gruyere, cheddar, or gouda cheese

Instructions

1. Preheat oven 350 °F, 177 °C.
2. Place the potato slices onto a baking pan, drizzle 3 tablespoons olive oil over top.
3. Season with salt and black pepper.
4. Bake until golden brown and cooked, 15 to 20 minutes.
5. Set aside to cool.
6. Add the asparagus to a 10-inch broiler safe skillet along with 2 tablespoons olive oil.
7. Season with salt and black pepper.
8. Cook over medium-high heat for about 3-4 minutes or until golden brown.
9. Add the zucchini slices to the pan and season with salt and pepper.
10. Add 1-2 tablespoons olive oil if necessary and cook over high heat 2-3 minutes until golden.
11. Add the scallions to the pan during the last minute of cooking asparagus and zucchini.
12. Remove from heat and mix in the chopped roasted red pepper and the cooked potatoes.
13. Taste and adjust seasoning if needed.
14. Whisk eggs, feta cheese, half and half, ½ teaspoon salt, ¼ teaspoon black pepper, and crushed red pepper flakes in a large bowl until well combined.
15. Pour the egg mixture over the vegetables in the pan.
16. Stir to combine using a wooden spoon or spatula.
17. Cook over medium heat 2- 3 minutes without stirring.
18. Transfer the pan to the oven in the middle rack and bake 15 minutes, or until just set.
19. Top with the shredded gruyere cheese, then broil 1-2 minutes or until the cheese melts and develops some color.
20. Allow to rest 5-10 minutes and serve warm.
21. Make Ahead Tip:
22. The vegetables can be prepared the day before serving. Just warm them through in the pan before adding the eggs.