spring veggie frittata


What You'll Need:

  • 2 tablespoons oil
  • 2 small leeks, sliced
  • 3 small radishes, cut into thin slices
  • 1 bunch radish greens, sliced thin
  • ½ sweet bell pepper, sliced
  • ¼ cup mushrooms, destemmed and sliced
  • 5 eggs, cracked and whisked
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons cheese, grated
  • Sage chopped, for garnish

Directions:

Preheat the oven to 400 degrees.

In a small 7" oven proof skillet, heat 1 tablespoon oil over medium high heat. Add the leeks and radishes and sauté for 3-4 minutes until they start to give off some of their liquid. Add the peppers and mushrooms and saute for about 4 minutes longer. Add the radish greens and saute for 3 minutes or until wilted. Season with a pinch of salt and pepper, then spread the ingredients evenly in the pan.

Pour the eggs over the veggie mixture. Sprinkle the cheese and fresh sage over the top, lower the heat to medium, and cook for one minute -- do not stir. You can slide a spatula around the edge and let some of the raw egg run down. You’re cooking it like an omelet, not scrambled eggs. Transfer the pan to the hot oven and cook for about 10 minutes or until eggs are just set. Let the frittata rest for about 3 minutes before cutting. Turn out of the pan onto a cutting board and slice to serve.