Spring Vegetable Frittata
  • olive oil
  • 1 shallot, finely diced
  • 1 bunch rainbow chard, sliced into 1” strips crosswise
  • 6 spears of asparagus, sliced into ½” diagonals
  • 8 eggs, lightly beaten
  • cheese of your choosing, grated
  1. Preheat broiler on low setting.
  2. Heat a drizzle of olive oil in a nonstick skillet over medium heat. Add the asparagus and rainbow chard to the pan and sauté until it the chard softens and loses most of its volume. Season with salt and pepper, add shallots, and continue to sauté until just translucent.
  3. Add the beaten eggs to the pan and stir lightly to make sure the vegetables are evenly distributed in the eggs. Let sit undisturbed until the eggs begin to cook through. Top with cheese and place in the oven under the broiler. It should only take a few minutes to finish cooking under the broiler. Remove and serve once the top begins to lightly brown.
We recommend using a strong cheese to add more flavor to the frittata.
Recipe by The Taste Edit at https://thetasteedit.com/spring-vegetable-frittata/