Asparagus Shallot Frittata

Elevate your breakfast or brunch game with this delightful asparagus shallot frittata, a dish that celebrates the vibrant flavors of spring. Tender asparagus spears and delicate shallots are sautéed to golden perfection before being nestled into a fluffy egg mixture, creating a delicious blend of textures and tastes. A warm, custardy vegetable frittata is versatile and perfect for a leisurely brunch or a quick weeknight dinner. To perfect your frittata, use either a non-stick oven safe skillet or a well seasoned cast iron pan. After sautéing your vegetables until almost fully cooked on the stove top, add your whisked eggs to the pan and place it in 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 frittata warm out of the oven or at room temperature, with a sprinkle of fresh herbs and your favorite greens. Whether served hot from the oven or enjoyed cold as leftovers, it’s a versatile dish perfect for any occasion.

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Course: Breakfast

Servings: 4 servings

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 large zucchini shredded?
• 1 shallot finely diced
• 8 large eggs
• Kosher or sea salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup crumbled feta cheese or cheese or choice
• chopped fresh chives for garnish

Instructions

• Pre-heat the oven to 400 degrees F. Heat the butter and olive oil in a 10 inch cast iron pan or a 10-inch ovenproof non-stick skillet over medium heat. Add the shredded zucchini and cook for about 5-8 minutes, stirring occasionally until the it begins to soften. Add the shallots and cook for another 3-5 minutes, stirring occasionally until the shallots are translucent and the zucchini has softened.
• Whisk the eggs together and add the salt and pepper. Remove the skillet of from the stovetop. Pour the egg mixture over the vegetables, stirring gently to evenly distributed the zucchini in the pan. Place the skillet in the oven. Bake the frittata for about 10-12 minutes, uncovered. Cook until the eggs are almost set. Sprinkle on the ?cheese and bake for another 5 minutes, or until the frittata starts to turn lightly golden in color. Remove the skillet from the oven and let it cool for a few minutes. Cut the frittata into wedges, sprinkle on the fresh chives and serve. You can let it cool and serve it at room temperature. The frittata can be made up to 2 hours in advance.

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