Frittata with Spring Vegetables


3 Tablespoons Extra Virgin Olive Oil or Unsalted Butter

1 Bunch of Scallions, trimmed and thinly sliced crosswise

3 to 4 cups diced vegetables such as asparagus, zucchini, spinach

2 to 3 Tablespoons thinly slivered fresh herbs, such as basil, dill, rosemary or sage

8 large eggs

1 ¼ cups (about 5 ounces) freshly grated Parmigiano Reggiano cheese

Corse salt and freshly ground black pepper


Preheat the oven to 400 degrees.

Heat 2 tablespoons of olive oil or melt 2 tablespoons of butter in a large skillet over medium heat. Add the scallions and cook until fragrant, but not brown, 1 to 2 minutes. Increase heat to high and add the remaining vegetables and herbs. Cook until vegetables are limp and their juices evaporated, 3 to 5 minutes.

Meanwhile, crack the eggs into a large mixing bowl and lightly beat them with a whisk or fork. Beat in one cup of grated cheese and season with salt and pepper. Stir in the vegetable mixture.

Add the remaining 1 tablespoon of olive oil or butter to the skillet and heat over medium-high heat. Add egg mixture and cook without stirring until the bottom starts to brown, about 2 minutes.

Place the skillet in the oven and cook the frittata until set and the top is lightly browned, 8 to 10 minutes. To test for doneness, insert a bamboo skewer into the center of the frittata; it should come out dry. Remove the skillet from the oven and let the frittata rest for 3 minutes. Run a paring knife around the inside of the skillet to loosen the frittata. Place a heatproof platter over top of the skillet and invert both so that the frittata falls onto the platter. Or, you can serve the frittata right out of the skillet. Either way, sprinkle the frittata with the remaining ¼ cup of cheese and cut into wedges.