[Exhale]. Let me start by saying how relieved I am to finally have a sense of normalcy back in my life after a busy first two months of the year. Daylight Saving Time is on tomorrow and I'm anxiously awaiting my first opportunity to bask in the sun and open my moonroof for some much needed Vitamin D. I finally made plans to visit the National Aquarium, and it only took me a year and some change. And, for the second time ever, my birthday falls on Easter this year. Am I too old to have a grown-up version of my egg hunt birthday party of old? As you've probably guessed by now, I'm pretty excited about the month of March.
Hopefully, things will be mostly uphill, weather-wise, from here on out, but we a couple more months of waiting to do before farmers' markets are back in full swing. However, that doesn't mean you have to continue singing the root vegetable blues. Thankfully, many leafy greens are in season year round, and they are a great addition to just about any meal. You can check out this website to find a harvest calendar with fruits and vegetables currently in season in your state/region.
Over time, I've received numerous requests for quick cooking vegetable recipes and someone specifically asked for some gateway recipes for new pescetarians/vegetarians. This frittata definitely fits the bill. If you can beat eggs, saute vegetables, turn on your oven and set the oven timer, then you can make a frittata. The whole process takes about 30 minutes or less and consider this: frittatas are versatile enough to be eaten for any meal. If you ever have a dinner party or some unexpected house guests show up and you need a quick fix, don't fret. Frittatas to the rescue!
- 6 eggs
- 1/2 tsp sea salt
- 1 tsp fresh ground black pepper
- 1/4 cup fresh cilantro, chopped
- 1/3 cup feta cheese
- 2 tbsp olive oil
- 1/2 yellow onion, finely chopped
- 1 lb baby asparagus, tough ended removed, and cut into 3-inch pieces
- 1 cup chopped lacinato kale
- 2 cup chopped savoy cabbage
Preheat oven to broil setting.
In a medium-sized bowl, mix the eggs, sea salt, black pepper, cilantro and feta cheese together with a fork or whisk. Heat a 12-inch nonstick, broiler proof saute pan over medium high heat. Add olive oil. Then, add the asparagus, lacinato kale and savoy cabbage to the pan and saute for 3 to 4 minutes. Pour the egg mixture into the pan and give the pan a good shake to evenly distribute the eggs. Cook for 4 to 5 minutes or until the bottom has set and the top is beginning to set. Place the pan in the oven and broil for 3 to 4 minutes or until fully set. The frittata should be lightly brown and fluffy. Remove from pan, cut and serve.