Frittata Primavera


Primavera means the spring season in Italian.  I call this dish frittata primavera because it contains the first vegetables that come to market in Italy in the spring-time – thin asparagus, peas, and baby artichokes.  If you’ve never had a frittata, it is basically a large egg omelet with lots of great stuff thrown in.  The sky’s the limit – you can use a variety of vegetables; meat such as ham, pancetta, and sausage; and cheese.  This artichoke, asparagus, and pea frittata is easy to throw together, and you can serve it for any meal.  Serve with crusty bread and a salad.


Difficulty Rating:  Easy
Makes 4 servings.

1 dozen large eggs
2 tablespoons milk
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
1 (12 ounce) package frozen artichoke hearts
2 cups asparagus, cut in 1-inch pieces
3/4 cup frozen peas

1. DEFROST THE VEGETABLES:  Defrost artichoke hearts in a colander lined with paper towels and drain well.  Thaw peas in a small bowl.  Set vegetables aside.

2.  BEAT THE EGGS:  Using a large mixing bowl, beat the eggs, milk, salt, and pepper. Set aside.

3.  COOK THE VEGETABLES:  Preheat oven broiler.  In a 10-inch broiler-safe, non-stick skillet or cast iron skillet, heat oil over medium-high heat.  Add asparagus and sprinkle with a pinch of salt.  Sauté for 3 minutes.  Transfer asparagus to a bowl using a slotted spoon.  Add artichokes to the same pan and sprinkle with a pinch of salt.  Sauté 3 minutes, until lightly browned.  Add peas and saute 2 minutes longer.  Reduce heat to low and stir in asparagus.

4.  MAKE THE FRITTATA:  Slowly pour egg-mixture on top of the vegetables. Cook undisturbed for 15 minutes, until egg is partially set.  Place on the lowest oven rack and broil for 4 minutes, until top is lightly browned and egg is cooked through.

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