We’re due for 6 inches of snow this week in D.C., but it’s hard to care when the cherry blossoms are doin’ their thang, we’ve “sprung forward,” and the first official day of spring is just around the corner.
To celebrate D.C.’s best season, I made you a present. It tastes and looks like spring, and you can eat it any meal of a day. Who loves ya, baby? Me.
It’s me.
I do.
Spring Veggie Frittata
- Butter
- ~3 small White Potatoes, cubed and roasted (or pan-fried)
- ~6 stalks Asparagus, cut into 1-inch segments
- ~1 c. Peas
- 8 Eggs
- 3 T. Whole Milk
- Salt
- Pepper
- Camembert or other cheese of your choice, to taste (so…a lot)
Heat oven to 350. Blanch asparagus and peas by cooking in boiling water for just a minute or two (until bright green) and then dunking them in cold water to stop the cooking. Whisk together eggs, milk, salt, and pepper. Melt butter in an oven-proof skillet over med-low heat. Stir in asparagus, peas, and potatoes. Pour egg mixture over top, and top with any cheese you’re including. Cook on stovetop for a few minutes til the edges begin to set, then place in oven. Cook 15-20 minutes or until set.
The great thing about frittata is that you can basically do anything you want with it. It’s the perfect excuse to clean out your fridge, and you can fill it with whatever happens to be in season at the moment. Frittatas are filling, versatile, delicious both hot or cold…have you ever heard of a better brunch dish? I didn’t think so. Picture yourself this coming weekend, mimosa in hand, eating this frittata while wearing something painfully twee and pretending Mondays aren’t a thing. It feels good, doesn’t it? Together, we can make this dream a reality. Meet me at Anthropologie tomorrow and we’ll get started.
Law and Lentils 