Don't you hate getting ready to leave town with a drawer full of veggies in the vegetable drawer of your fridge? Or, sometimes you have leftovers vegetables that you just can't face warming up again. In these cases, I like to whip up a veggie frittata.
Total Time
40min
5.0
5 Ratings
Author: Domesticate Me
Servings:
2
Ingredients
•
2
Tbsp
Extra-Virgin Olive Oil
•
1
Large
Shallot
, chopped
•
2
cloves
Garlic
, minced
•
1/2
cup
Shelled Fresh Peas
or Frozen Green Peas
•
10
Asparagus
, sliced
•
3/4
cup
Zucchini
, chopped
•
6
Eggland's Best Classic Eggs
•
1
Tbsp
Water
•
1/2
tsp
Salt
•
to taste
Ground Black Pepper
•
3 2/3
Tbsp
Goat Cheese
, crumbled
•
to taste
Arugula
Cooking Instructions
1.
Prep your ingredients: crumble the Goat Cheese (3 2/3 Tbsp), chop the Zucchini (3/4 cup), slice the Asparagus (10) diagonally into 1/2 inch pieces, chop the Shallot (1), and mince the Garlic (2 cloves).
2.
Start by blanching the Shelled Fresh Peas (1/2 cup). If you don’t know what blanching is, don’t panic. That’s why I’m here: Bring a small pot of water to a boil. Add the peas and cook for 1 minute.
3.
Strain and transfer to a small bowl of ice water to shock them. Strain again.
4.
Heat Extra-Virgin Olive Oil (2 Tbsp) in an 8-10 inch non-stick pan. When hot, add chopped shallots and garlic and cook for 2 minutes.
5.
Add the shelled fresh peas, asparagus, and zucchini to the pan. Cover and cook for 3 minutes over medium heat until just tender.
6.
While the vegetables are cooking, lightly beat the Eggland's Best Classic Eggs (6), with the Water (1 Tbsp), Salt (1/2 tsp), and some Ground Black Pepper (to taste). Don't overmix the eggs!
7.
Add the eggs to the pan and immediately lower the heat to low. While your frittata is cooking, preheat the broiler.
8.
Cook your frittata for about 7 minutes, and then add the goat cheese and cook for another 2-3 minutes. At this point, the sides of your frittata should be set, but the top should still be a little runny.
9.
Carefully transfer the frittata to the broiler and cook for 2 minutes until it puffs slightly and the top is golden brown. Remove the frittata from the broiler, and transfer it to a plate. Slice and serve immediately, topped with Arugula (to taste).
Nutrition Per Serving
CALORIES
517
FAT
36.6 g
PROTEIN
30.6 g
CARBS
17.5 g
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