We’ve been making an effort to eat more vegetables lately. The farmers’ markets are full of amazing greens, asparagus, fennel, and so many other delicious spring vegetables.
We went a little overboard at the Fort Mason market the Sunday before Easter, so we still had a lot of leftover vegetables when it came time to plan our Easter brunch. We decided to keep things super simple with a spring vegetable frittata and some amazing pink bubbles from Biondivino.
For our spring vegetable frittata, we used our favorite Coastal Hill Farms eggs, a big bunch of rainbow chard, Zuckerman’s delta-grown asparagus, shallots, and a delicious raw milk Swiss cheese. We found that it’s easiest to make frittata in a good nonstick skillet. You can find the one we use here. We also use this box grater all of the time. We paired it with a bottle of Scacciadiavoli sparkling rosé. If any day calls for pink bubbles, it’s Easter!
- 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
- Preheat broiler on low setting.
- 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.
- 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.