Spring Vegetable Frittata

Breakfast? Lunch? Dinner? The answer is frittata. A simple eggy delight, filled with whatever vegetables you have on hand, this is one of my favourite dishes to whip up whenever I have enough eggs.

To begin, I would like to say that fighting for justice for Black lives is not over. The USA is in a reckoning, and the world is following along. We’ve already seen statues fallen in the UK, massive movements in Germany, and local elections reflecting changes in France in the fight for Adama. The people are speaking and there is no power like the power of the people! Although George Floyd’s death was a catalyst, hundreds upon hundreds of Black lives have suffered at the hands of our violent state. Today, I encourage you to act for Breonna Taylor. Her story is now widely known, yet no justice has been brought – her killers still serve on the police force responsible for her death. Action is simple, you can write an email or call to demand that further action be taken. You can donate to her family, as well. All of this info can be found here.

If I have a platform, I am going to use it. If it makes you uncomfortable to see social justice in a food blog, think of how uncomfortable it must feel for racism to seep into every aspect of your life, your history and struggle dating beyond 400 years of trauma and violence.

Frittatas are dangerously simple. With spring vegetables filling veggie delivery boxes and grocery store shelves, there is no shortage of what you could use in yours. I chose to go with 200g of small potatoes, 100g of asparagus, a handful of cherry tomatoes, and half of a red bell pepper. Of course, I added 40g of shredded cheddar cheese to make it even more delicious.

Preheat your oven or grill to about 200ºC. To begin, bring a pot of water to the boil on the stove. While it is heating up, cut some potatoes into small cubes. Cut the ends of the asparagus to make sure that they can fit into your pot. Boil the potatoes for 5 minutes, until just underdone, and in the final minute add the asparagus to the water. This is a total of 6 minutes boiling time. Drain the vegetables immediately so they don’t continue to cook.

In an oven safe skillet, heat a tablespoon of oil and cook the diced red pepper until it is soft. Add in quartered cherry tomatoes and cook on low heat. While this was cooking, Aaron grated 40g of cheddar cheese for me. In a bowl, crack six eggs, beat until well mixed, add 1/2 of the cheddar cheese and seasonings to your liking. We went for some dried oregano, salt, pepper and basil. Remove the pan from heat, as you don’t want the egg to set before it goes into the oven. Beat the eggs a bit more, and then pour this mixture over top the bell pepper and tomato mix. Add the potatoes in and stir about the mix and then lay the asparagus over top, sprinkling the remaining cheese over it all.

Place the skillet in the oven or under the grill for about 5 minutes, just until the egg has set. It may need a little bit longer, depending on how hot your oven can get. Under the grill, ours needed only about 6 minutes. Remove carefully from the grill, and cut right in to serve!

This frittata is very nicely served with some side salad, or just eat it all by itself like we did. You can vary this recipe so much, using whatever vegetables you have on hand. Additionally, feta cheese instead of cheddar makes for another layer of deliciousness. Make it yours – and try it served with sriracha.

The best thing about frittata? You can eat it at any time of the day and it’s not “wrong”. The same can be said about most foods as an adult, but a brunch frittata is just as good as a dinner frittata.

Give it a shot and let me know what you added into yours!