4 Vegetable-Packed Frittatas for When You Need a Quick and Easy Spring Dinner
Quicker than quiche but just as satisfying, frittatas are a great dish to anchor an easy weeknight dinner. They're especially fun to make in the springtime when tender, quick-cooking vegetables of all types begin cropping up just begging to be sautéed and paired with eggs. You can often whip up a frittata in one-pan, either a good nonstick skillet or well-seasoned cast-iron pan. With a foundation of eggs, which have a long shelf life, and a flexible ingredient list (i.e; whatever bits and bobs of produce and cheese you have left in your fridge at the end of the week), frittatas are one of the easiest last-minute dinners to make. That little nub of cheddar leftover from a picnic? Shred it for your dinner frittata! That handful of asparagus you didn't need for the stir-fry? Chop it up and throw it in and be proud of yourself for fitting in that extra serving of vegetables today.
The blueprint for a choose-your-own-frittata adventure couldn't be easier; the key is chopping the vegetables small enough to be bite-size, and lightly cooking them in the skillet before adding the beaten egg mixture and cheeses. To get you started, we're sharing four of our favorite vegetable frittata combinations.
Vegetable Frittata with Roasted Potatoes and Garlic
While the recipe itself instructs you on how to roast spuds from scratch, the real reason we love this Vegetable Frittata with Roasted Potatoes and Garlic is that it is a great way to use up leftover cooked vegetables. But it doesn't just end at potatoes and eggs; this recipe packs in other nutritious ingredients like broccoli, tomatoes, and green beans, for an all-out vegetable party in your pan.
Ham, Zucchini, and Gruyere Frittata
If you're looking to emulate the French flavors of a traditional quiche, but beaucoup faster, then try this Ham, Zucchini, and Gruyere Frittata. It calls for ingredients like deli ham and zucchini which couldn't be easier to prep and cook. Gruyère, the hard Swiss-style cheese with a sophisticated and nutty flavor, takes this egg dish from basic to gourmet in a snap. Serve wedges of this classy frittata with a light green salad for a positively Parisian dinner experience.
Mostly Greens Frittata
This eggy masterpiece is perfect for when you need to use up a bunch of fresh springy greens (think spinach or Swiss chard). Quickly blanching the greens in water first is a critical step that ensures they won't leak excess water into the eggs, resulting in a frittata with a spongy, off-texture. And while the recipe for this Mostly Greens Frittata calls for gruyere to be added to the mix, you should feel free to shake things up and use a good cheddar or even some crumbled goat cheese instead.
Mushroom and Scallion Frittata
This Mushroom and Scallion Frittata is ideal for that shoulder season between winter and spring, where it's certainly warming up outside but we're all still craving wintry comfort food. Meaty, savory shiitake mushrooms lend a whole lot of complexity to egg dishes, imparting a rich umami flavor in every bite. To complement the 'shrooms, a big green fistful of chopped scallions is sautéed alongside them before the beaten egg mixture is added to the pan. To complete the savory trifecta, the frittata is topped with grated Parmesan cheese before finishing up in the oven.
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