Spring Veggie Frittata Recipe

Prepare asparagus and zucchini

Trim woody ends from asparagus and cut stalks into 1- to 1.5-inch pieces. Trim ends of zucchini, slice lengthwise if large, then cut into 1/4-inch half-moons (about 1 cup). Toss asparagus and zucchini with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Roast or sauté vegetables

Heat a 10-inch ovenproof nonstick or cast-iron skillet over medium-high heat. Add the prepared asparagus and zucchini and cook, stirring occasionally, until just tender and beginning to brown, about 4–6 minutes. Transfer vegetables to a bowl and set aside.

Prepare heirloom tomato

Thinly slice the heirloom tomato into 1/4-inch rounds. Pat slices lightly with paper towel to remove excess moisture and set aside for topping after baking.

Crispy shallots

While vegetables cook, heat 2 tablespoons olive oil in a small skillet over medium heat. Add thinly sliced shallots in a single layer and fry, stirring frequently, until golden brown and crisp, about 6–8 minutes. Use a slotted spoon to transfer shallots to a paper towel-lined plate and sprinkle with a pinch of salt. Reserve oil for later use if desired.

Make egg mixture

Preheat oven to 375°F (190°C). In a large bowl, whisk together 8 large eggs, 1/2 cup whole milk, 1/4 cup grated Parmesan, 1/2 cup shredded cheddar, 1/4 cup small pieces of mozzarella, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped chives until just combined and slightly frothy.

Combine eggs with vegetables

Return the skillet used for vegetables to medium heat and add 1 tablespoon butter. Spread the reserved asparagus and zucchini evenly in the skillet. Pour the egg and cheese mixture over the vegetables, shaking the pan gently so eggs settle evenly. Sprinkle any remaining cheddar and mozzarella on top in an even layer.

Cook gently on stove

Cook on the stovetop over medium-low heat for 4–5 minutes, until the edges begin to set but the center is still loose. Use a spatula to gently lift edges and allow uncooked egg to flow underneath to create an even set.

Bake to finish

Transfer skillet to preheated oven and bake for 10–12 minutes, until the frittata is puffed and a knife inserted near the center comes out mostly clean (a slight jiggle is okay). If you prefer a browned top, broil on high for 1–2 minutes keeping a close eye to avoid burning.

Rest and slice

Remove frittata from oven and let rest 5 minutes. Arrange heirloom tomato slices on top, then sprinkle the crispy shallots over the frittata. Scatter additional chopped chives if desired.

Blend sauce

While the frittata bakes, combine 1 large seeded jalapeño (use seeds for more heat), 1/4 cup cilantro leaves, 1/4 cup plain Greek yogurt, 1 tablespoon lime juice, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1 teaspoon water in a blender or food processor. Blend until smooth, adding more water, 1/2 teaspoon at a time, to reach a thick but pourable consistency.

Adjust seasoning

Taste and adjust salt or lime as needed. Transfer sauce to a small bowl or squeeze bottle and refrigerate briefly until ready to serve.

Serve

Drizzle or spoon the green jalapeño sauce over individual slices of frittata just before serving, or serve on the side.

Plate and garnish

Cut the frittata into 6 wedges. Spoon or drizzle green jalapeño sauce over each wedge (about 1 tablespoon per serving) and finish with an extra sprinkle of grated Parmesan or chopped chives if desired.

Storage

Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Store jalapeño sauce separately for up to 4 days. Reheat slices in a 300°F oven or in a skillet over low heat until warmed through.