During the agriculturally bleak winter months, you see magazines and TV chefs offering advice on how to doctor up your vegetables to make them more appealing not only to your children but to you. (Who among us has not broiled mealy midwinter plum tomatoes with that "dusting of sugar"?) Not to say there's anything wrong with this practice. Among other things, it makes the first trip to the spring farmers' market—with its bundles of just-pulled lettuce, overflowing bushels of peas and apricots, and crates of blink-and-they're-gone Meyer lemons—all the more sweet. And when you start with fresh ingredients (as the recipes that follow all do), you won't have to resort to your usual trickery to get the kids to open wide. In fact, you'll barely even have to do any cooking.
Spring Pea Frittata
6 servings | 10 minutes prep time | 30 minutes total timeThe classic frittata offers an elegant solution for those times when you have only eggs and cheese in the fridge. Combined with some of spring's freshest flavors, it provides a healthy dose of fiber, omega-3s, and vitamins A and D.
- 2 tablespoons olive oil
- 1 leek stalk (light part only), sliced thin
- ½ cup fresh peas, blanched and drained
- 6 large eggs
- 1 small bunch fresh mint, stems removed, torn into small pieces
- Kosher salt and freshly ground black pepper to taste
- 2 ounces ricotta salata, crumbled (or fresh ricotta or goat cheese)
- Preheat oven to 425° F.
- Heat the oil in a large ovenproof sauté pan over medium heat. Add the leek and sauté until soft, then add the peas and cook for 2 to 3 minutes more.
- Meanwhile, in a medium bowl, beat the eggs with 1 tablespoon water.
- Add the eggs and half the mint to the pan, season with the salt and pepper, and cook, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom. When the frittata is partly cooked (7 to 10 minutes), sprinkle on the ricotta and transfer the pan to the oven.
- Bake until puffed, golden, and set, 8 to 10 minutes. Remove and allow to cool slightly. Garnish with the remaining mint to taste and serve.
Tip: A frittata is easy to improvise and will taste delicious with just about any ingredient you decide to toss in. Experiment freely with everything from hard or soft cheeses to chopped onions and shallots to a handful of diced ham or cooked bacon.
Next Page: Meyer Lemon Cream Pies
