Cheesy Spring Frittata

Three words for you: cheesy spring frittata, and I could eat it for breakfast, lunch or dinner. It’s my favourite thing to make in early spring when the seasonal produce starts popping up on grocery store shelves. But you can make it year-round by swapping out the greens based on what’s available.

Cheesy Spring Frittata

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Ingredients Method

Ingredients

  

• 1 yellow potato
• 1 leek
• 200 g asparagus
• 1 tbsp unsalted butter
• 6 large eggs
• ¼ cup heavy cream
• 150 g low-moisture mozzarella
• olive oil
• salt I'm using Diamond Crystal Kosher
• Cracked black pepper
• 6-8 prosciutto slices for serving optional

Method

 

1. Preheat oven to 350°F. Cube 1 yellow potato (skin on), aiming for about 1 cm x 1 cm. Trim and discard the green tops and root ends of 1 leek, then thinly slice. Trim and discard the woody ends of 200g asparagus, then roughly chop, aiming for 1-inch pieces.
2. Heat a well-seasoned cast iron on medium-low, once hot, add butter 2 tbsp unsalted butter and 1 tbsp olive oil. When the butter begins to foam, add the cut potato, leeks and asparagus. Season with ½ tsp salt. Cover, leaving room for steam to escape, and let cook on medium-low, stirring occasionally to prevent burning, about 10 minutes.
3. Meanwhile, crack 6 eggs into a medium bowl. Cover with 1/4 cup whipping cream and season with ½ tsp salt and lots of cracked black pepper. Whisk well — there should be no streaks and the mixture should extremely smooth. Grate in 150g low-moisture mozzarella and stir until well-incorporated.
4. Once the veggies are soft, cover with the cheesy egg mixture, and give the whole thing a good stir. Let cook on medium-low heat until the edges start to peel away from the pan, about 5-7 minutes. Transfer to the oven and bake for 10 minutes, or until the egg looks firm but still has a bit of a jiggle in the centre.
5. Remove and let sit at room temperature for 5 minutes. Cut into slices and serve with prosciutto slices.