Spring!

Updated: 4 days ago

For a while, the title of favorite season was a close brawl between fall and spring. Today, Spring is, undeniably, hands down, my favorite season. The blossoming, the chirping, the mood, the food, oh the FOOD!


Spring is like a tastebud rejuvenation, reintroducing your buds to familiar, fresh flavors they forgot they may have once been acquainted with. It’s that moment when you rediscover your romance with carrots, fresh herbs, fennel. Fresh produce, in its unmessed with

state, tastes so good, and you can’t help but keep eating it.


Cooking is minimal, but beautiful, because you’re just paying homage to all the colors and flavors of the season. Ingredients naturally gravitate toward one another to the songs of Etta Jones. Before you know it, you’ve created delicious art. Sigh.


So let’s make some.


Here‘s a vegetable frittata that you can pair with coffee, or a crisp glass of white on a pleasant spring weeknight. Have it your way.


Asparagus & Summer Squash Frittata

yield: 8 servings


Ingredients

1 medium bunch asparagus, trimmed

olive oil cooking spray

6 large eggs

1/4 cup greek yogurt

1 small summer squash, spiralized or shaved using vegetable peeler

1/4 cup grape tomatoes, halved

2-3 leaves fresh basil, chopped

1 TBSP fresh chives, minced

1/4 cup Pecorino Romano cheese


Directions

1. Preheat oven to 400 degrees Fahrenheit. Lightly spray an 8-inch round cake pan with olive oil cooking spray.


2. Place asparagus spears on a sheet pan and spray with olive oil spray. Season to taste with salt and pepper. Roast in preheated oven for 20 minutes (you can also air fry for 12-15 minutes). Remove from oven. Once cool enough to handle, cut the spears in half, and set aside.

3. Whisk eggs and yogurt together in a large bowl. Add tomatoes, herbs, and pinch of salt and pepper. Pour mixture into prepared pan.

4. Evenly distribute spiralized squash over eggs, reserving a small amount for the top. Fan out asparagus spears in a sun burst pattern over the top of the egg mixture and top with the reserved squash in the center. Sprinkle with pecorino. Bake 33-35 minutes, until eggs are completely cooked through and golden brown along edges. Allow frittata to cool for a few minutes before inverting onto a plate. Invert once more onto another plate so that vegetable design is on the top. Enjoy!









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