A structurally sound, baked Italian-American egg dish. The key is to pre-cook the water-heavy spring vegetables to prevent a soggy frittata, then bake it gently so the eggs form a tender, custardy matrix rather than a rubbery sponge.
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Preheat oven to 375°F (190°C).
Prepare the egg base. In a large bowl, whisk the eggs, cream, salt, pepper, and half of the grated cheese until frothy. Set aside.
Sauté the vegetables. In a 10-inch oven-safe skillet (cast iron or non-stick), heat the olive oil over medium heat. Add the leeks and sauté until soft (4 mins ). Add the asparagus and peas, cooking for another 3 minutes until bright green but still crisp.
Combine. Pour the egg mixture evenly over the vegetables in the skillet. Do not stir. Let it cook undisturbed on the stovetop for 3-4 minutes until the edges just begin to pull away from the pan.
Top and . Sprinkle the remaining cheese and the fresh chives over the top. Transfer the entire skillet to the preheated oven.
for 12-15 minutes , or until the center is just barely set and the top is slightly puffed and golden. It should not jiggle as liquid, but it should not be rock hard.
Serve warm or at room temperature. Slide a spatula around the edges to release it, then cut into wedges.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
