I am in love with my John Bishop cookbook, Fresh. There are so many great seasonal recipes in there, and I have loved every single one. This frittata cooks up thick with piles of fresh veggies in it. You could serve it to a crowd that has come to visit, for a holiday, or just if you have lots of people at your dinner table. It also makes great leftovers and can be pretty tasty cold. Change up the veggies to your liking and serve with a tossed green salad for a healthy, light dinner!
Spring Vegetable Frittata
Photo copyright Karen Humphrey
1 cup diced potatoes
1 cup diced onions
½ cup diced red bell peppers
1 cup diced zucchini
1 cup thinly sliced mushrooms
1 cup peas (fresh or frozen)
1 cup light cream or milk
1 tsp salt
½ tsp freshly ground pepper
2 Tbsp chopped fresh basil
Pre-heat oven to 375 F. Butter the sides and bottom of a 10 inch springform pan before lining the bottom with parchment paper that has been cut to fit.
Roll out some aluminum foil and set the pan on top, then fold the foil up around the bottom of the pan. This will catch any leaks and keep the egg mixture from running all over the place.
In a large fry pan over medium heat, add about 2 tbsp olive oil and fry up the potatoes, onions and peppers for a bit, then cover and cook for about 8 minutes or so. Toss in the zucchini, mushrooms and peas, then cook for another 5 minutes.
Remove from the heat and scrape all the veggies into the prepared springform pan.
In a bowl, whisk together the eggs, cream, salt, and pepper. Stir in basil. Pour the mixture evenly over the veggies in the springform pan. Bake for about 20-30 minutes, or until the eggs have risen and the center appears set.
Let cool for about 5 minutes before removing from the pan and slicing into wedges.