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.