We decided to have a veggan meal today. Not vegan. It's veggan. Veggans eat eggs. It's spring. I have some fresh veggies in my fridge. I felt like making a quick meal and that would be a Spring Frittata. This is fantastic served with toast or with a green salad. We made a couple of pieces of toast from that loaf of bread I baked off yesterday.
This recipe starts out with a bit of milk and a cast iron skillet. It doesn't matter what type of milk. You can use whole milk (like I did), you can use 2%, you can use skim, you can use half and half...you can even use oat milk, if that's what you like! It doesn't matter. Just use what you have or what you want.
Next, you crack 6 eggs into the milk. I added in some herbs and freshly cracked black pepper before I mixed it all up.
I used a Penzey's Spice blend called Parisien Bonnes Herbes.This blend contains chives, dill, basil, tarragon, chervil and white pepper. It's absolutely delicious and it's right up there in my top 3 favorites from Penzey's.
Next up, I opted for some nice spring type flavored veggies. I used some spring onions, frozen peas and asparagus.
Just measure out your veggies so that they total one cup.
These get cooked in a tablespoon of olive oil for about 7 or 8 minutes. You don't have to cook them that long. You could just sprinkle them over the eggs, but for Bob, they have to be cooked. I'm okay with that.
Preheat your oven to 350 degrees. Add your beaten eggs in. Sprinkle the top with 1/3 cup of cheese (again, whatever cheese you like will work). I used pepper jack. This goes in to the oven for 20 minutes and it comes out like...
This was our veggan dinner tonight.
So, this dinner was completely from scratch and that includes the strawberry jam, as well.
Spring Frittata
6 eggs
1/4 cup milk
1/3 cup grated cheese
1 tablespoon olive oil
1 cup total chopped spring onions, asparagus and frozen peas
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1 teaspoon Penzey's Parisiene Bonnes Herbes herb mix
Preheat oven to 350 degrees.
Whisk eggs with milk, pepper and herb mix.
In cast iron skillet, saute vegetables in olive oil for 5-8 minutes, sprinkle with 1/4 teaspoon salt. Add egg mixture, shake to distribute evenly.
Put in preheated oven. Bake 20 minutes.
