Spring Frittata is a great breakfast or brunch dish that beautifully showcases Spring's fresh produce in an easy one-pan meal.
1poundasparaguscut into 1 inch pieces
3small Yukon gold potatoes
½cupfresh or frozen peas
1Tfresh dill or 1 t. dry dill
Salt and pepper
4oz. crumbled feta cheese
Preheat the oven to 350.
Bring a large saucepan of salted water to a boil. Blanche the asparagus, potatoes and peas separately until they are crisp-tender (that means when they are just starting to cook but not done all the way through) and then transfer immediately to a bowl of ice water. Drain. ( Asparagus should take 3-5 minutes, potatoes about 5, and peas will be very quick unless they are fresh then 3-5 minutes)
In a large oven safe skillet (mine is about 12 inches), melt the butter over medium high heat. Add the onions and mushrooms to the butter and sauté until softened. Add in the garlic and sauté for another minute. Add the blanched vegetables to the skillet and cook for 3-4 minutes until heated through and potatoes are tender but not mushy, season with salt and pepper. Beat the eggs, cream, dill and a pinch of salt and pepper together in a medium bowl and pour over the vegetables in the skillet. Reduce heat to medium. DO NOT STIR. Cover with a lid and cook on the stovetop for 5 minutes, until the edges just start to set. Remove the lid and sprinkle the feta cheese on top. Place the skillet in the oven and cook until the middle of the frittata is set, about 10-12 minutes.
Remove from the oven, loosen the edges and slide from the pan onto a serving platter. Slice and enjoy!