Spring Frittata

Ingredients

Preparation

1. Adjust the oven rack to the middle position and preheat at 425°F.
2. In a large oven-safe frying pan (about 10-12 inches), heat 2 tbsp EVOO over medium-high heat. Add diced potato, zucchini, asparagus (except reserved spears), and spring onion. Sauté another 5-7 minutes until just soft. Season with salt and pepper.
3. In a bowl, whisk eggs, milk, the zest of half the lemon, parsley and tarragon. Pour over the veggies in the skillet.
4. Cook on the stove 2–3 minutes until the edges start to set, then transfer the pan to the preheated oven and bake for 20 minutes, or until the center is just set.
5. While the frittata finishes in the oven, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the reserved asparagus spears and sauté for 1–2 minutes. Add 2-3 tbsp water to the pan to steam them slightly. Cook until the water has evaporated and the spears are tender-crisp. Season with a pinch of salt and freshly ground pepper.
6. Let frittata cool for 5 minutes before slicing. Serve topped with the sautéed asparagus spears, lemon zest, and grated parmesan. Buon appetito!