A warm, custardy vegetable frittata is easier to make then you think! A great brunch idea for Mother’s Day, here are some tips that will help perfect your frittata. Use the right pan for the job, that is either a non-stick oven safe skillet or a well seasoned cast iron pan. After sautéing your potatoes and veggies until almost fully cooked on the stove top, add your vigorously whisked eggs to the pan and it will go into the oven to finish cooking. Don’t over bake the frittata, remove it from the oven when it’s barely set and the consistency of custard. The eggs will continue to cook a bit even after you remove the pan from the oven. Serve your vegetable frittata warm with a sprinkle of fresh herbs and other breakfast favorites, or at room temperature with greens for a spring picnic. Enjoy!
Pre-heat the oven to 400 degrees. Heat the olive oil in a 12-inch ovenproof non-stick skillet over medium heat. Add the potatoes slices and cook for about 8-10 minutes, stirring occasionally until the potatoes are light brown and a little crispy. Add the bell pepper and asparagus and cook for another 5-8 minutes, stirring occasionally until the asparagus is cooked through but still crunchy. Add the kale and cook for about 1 minute until it wilts.
Whisk the eggs together and add the salt and pepper. Remove the skillet from the stovetop. Pour the egg mixture over the veggies stirring gently to evenly distributed the potatoes and vegetables in the pan. Divide the cream cheese into small chunks and distribute evenly over the top of the frittata.
Place the skillet in the oven. Bake the frittata for about 12 to 15 minutes, uncovered. Cook just until the eggs are set. Remove from the oven and let it cool for a few minutes. Cut the frittata into wedges, sprinkle on the fresh herbs and serve. You can let it cool and serve it at room temperature. The frittata can be made up to 2 hours in advance.