Veggie Frittata
- 3 tablespoons olive oil
- 2 shallots, thinly sliced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 3 zucchini, diced
- 1 cup sungold tomatoes, halved
- 10 eggs
- 1/4 cup goat cheese, crumbled
- Salt and pepper, to taste
- A handful of fresh basil, chiffonade
- Prepare the Ingredients
Slice the shallots into thin slices and set aside. Using a potato peeler, shave the asparagus and zucchini into thin ribbons and set aside.
In a bowl, whisk the eggs with a fork or whisk until the yolks are fully combined with the whites. Season with salt and pepper.
- Preheat the Oven
Preheat your oven to 350°F (175°C).
- Sauté the Shallots
In a low-sided oven-safe skillet, heat the olive oil over medium heat. Once heated, add the shallots and sauté for 3 to 4 minutes, being careful not to caramelize or brown them.
- Cook the Asparagus and Zucchini
Add most of the shaved asparagus and zucchini to the pan (reserve some for the top of the frittata). If desired, place the reserved vegetables in a bowl of ice water to preserve their texture and prevent sogginess. Drain and dry them well before adding to the top of the frittata later. Continue cooking for 3 to 5 minutes.
- Add the Tomatoes and Season
Add the sungold tomatoes to the pan and season everything with salt and pepper. Continue cooking until the vegetables are nicely softened.
- Add the Eggs
Pour the beaten eggs into the pan, using a wooden spoon to gently fold the eggs that are on the bottom up, ensuring they cook evenly without burning.
- Bake the Frittata
Remove the pan from heat, scatter the goat cheese throughout the frittata, and transfer it to the preheated oven. Bake for 15 to 20 minutes, or until the eggs are fully cooked through. You can test the center with a knife to ensure it’s done.
- Finish and Serve
Remove the frittata from the oven and add the remaining shaved asparagus and zucchini. Top with fresh basil, a little extra goat cheese if desired, and a sprinkle of Maldon salt and fresh cracked pepper.