Spring Frittata

Don’t get me wrong: Brunch is always good. But there is something about brunch in the spring. Maybe it’s Easter and Mother’s Day and Father’s Day, and all those good brunch-y spring-to-summer holidays. Maybe it’s the flowers and sunshine beckoning the first al fresco meals of the year. Whatever the case, springtime Sundays roll around, and I find myself lazing in bed past breakfast with the promise of, instead, brunch in my heart.

I love a good Sunday quiche, but because they bake so long, I’ve got to think about Sunday quiche on Saturday night, and I’m not usually that organized on the weekends. Plus, by the end of the week, I’ve normally only got weird remnants of meals left in the house, typically an interesting collection of half-chopped vegetables that I need to give purpose to before they spoil.
Enter my easy, must-go frittata. It takes only 20 minutes to make, it tastes good with any vegetables, and the bonus is, without the buttery crust and thick cream, it’s much healthier than a quiche. (Because the cruel reality is that springtime might make me think about brunch, but it’s also time to reconsider my waistline.)

This weekend, I collected these items from my fridge:

-Cherry tomatoes
-Summer squash
-Red pepper
-Green onion
-Garlic
-Rosemary

The only other things I needed besides this bounty of vegetables? Eight eggs, a little feta cheese, EVOO, and some fresh cracked pepper and sea salt. (Get creative subbing in different vegetables or interesting spices—like red chili for a good kick!)

1. Preheat your oven to 400 degrees.
2. Wash and chop your vegetables—I like to finely chop everything so it is all evenly distributed throughout the dish when finished.
3. Heat a splash of olive oil in a cast iron skillet and sauté minced garlic at medium heat.
4. Add vegetables in the order of how they need to cook. For example, shortly after starting the garlic, I began sautéing the peppers and onions too to round out the flavor.
5. Once the garlic, peppers, and onions were soft, I added in the squash and rosemary.
6. While vegetables are cooking, whisk all eight eggs in a bowl and season with sea salt and cracked pepper (or any other spices you are using).
7. Turn off your stove top heat and pour egg mixture over the entire skillet, distributing as evenly as possible.
8. Sprinkle feta cheese and tomatoes on top.
9. Pop the whole skillet in the oven for 5-10 minutes, or until the eggs are puffed up with no jiggle in the middle (in Colorado, for example, this takes a little longer because of the altitude).