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, lemon zest, parsley and tarragon. Pour over the veggies in the skillet.
4. Cook on the stove 2–3 minutes until the edges start to set.
5. While frittata bakes, sauté the reserved asparagus spears with olive oil. Pour 2-3 tbsp water into the pan to steam the spears, until cooked through and the water has evaporated. Transfer to a bowl and season lightly with salt and freshly ground pepper.
6. Let frittata cool for 5 minutes before slicing. Serve topped with the sautéed asparagus spears and lemon zest. Buon appetito!