A frittata is a wonderful way to make use of odds and ends in the kitchen. WIth so many spring vegetables springing these days, I had plenty of small bits to turn into dinner. Or lunch. Or brunch.
The spring frittata in Michael Romano and Karen Stabiner's Family Table is presented as the perfect dish for serving at any time of day, and at any temperature. Indeed, the combination of wholesome veggies, rich eggs (with extra yolks), and nutty Gruyère cheese is killer at any time of day.
And while the recipe looks long, it can easily be broken up into two phases: the filling, and the eggs. Saute the vegetables and roast the potato when you can, and then whisk and bake up the frittata right before serving.
Why I picked this recipe: The ease of a frittata combined with the draw of fresh spring vegetables was too good to pass up.
What worked: The balance of rich cheese and extra egg yolks paired nicely with the earthy green vegetables in the final dish.
What didn't: No problems at all.
Suggested tweaks: Frittatas offer endless variation. Don't feel like prepping artichokes? Go up on asparagus. Have some spinach lying around? Wilt it in. Peas, favas, and ramps would also make for seasonally appropriate inclusions.
About the author: Kate Williams is a freelance writer and personal chef living in Berkeley, CA. She is a contributor to The Oxford American, Berkeleyside NOSH, and blogs at cookingwolves.wordpress.com.