Last month I mused that it can snow in April (no more musing!)
But, you can always "eat" whatever season you crave! I love egg dishes in Spring and adding springtime veggies is a perfect compliment! Enjoy this frittata recipe. Feel free to swap out my veggie recommendations for your favorites. This recipe is a great way to use up leftover meat and veggies in the fridge that may not be used otherwise. I serve this with a side of fresh fruit and I can pretend there isn't snow on the ground!
Eat Well and Be Well,
Spring Veggie Frittata
6 eggs, well beaten
2C total of asparagus tips, green onion, zucchini
1/4C shredded cheddar or feta cheese
salt and pepper to taste
Set broiler to high. Heat butter in a large oven proof pan on medium heat and add veggies. Cook for about 3 minutes and add eggs. Season with salt and pepper. Allow eggs to set a bit and as it does, lift the sides a bit to allow uncooked egg to pour under the set spots. Cook egg mixture in pan for about 5-7 minutes, or until about 80% set. Sprinkle cheese and place pan in broiler. Keep an eye on it- after just a few minutes, the frittata will be set and the cheese will be browned. Let cool for a few minutes before cutting and serving.
Table Talk-a focus on GROWING:
- What is something you'd like to learn this season?
- Think of a new way you can help the family
- Name two things you are no longer using that we could donate