Name: Spring Greens Frittata
Yield: 4 to 6 servings
Ingredients: 8 large eggs; ¼ cup whole milk or cream; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 2 tablespoons olive oil or butter; 1 small onion or 3 green onions, thinly sliced; 2 cups mixed spring greens (spinach, arugula, young kale), roughly chopped; 4 asparagus spears, cut into 1-inch pieces; ½ cup fresh peas (shelled); 2 tablespoons fresh herbs (any combination of chives, dill, parsley, mint); ½ cup crumbled feta or goat cheese

Spring Greens Frittata

A frittata is the most forgiving dish in any cook's repertoire. Whatever spring has given you — a handful of spinach, some leftover asparagus, herbs that are growing faster than you can use them — it all goes in the pan. This version uses the classic spring combination of greens and fresh herbs, but

Ingredients

8 large eggs
¼ cup whole milk or cream
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil or butter
1 small onion or 3 green onions, thinly sliced
2 cups mixed spring greens (spinach, arugula, young kale), roughly chopped
4 asparagus spears, cut into 1-inch pieces
½ cup fresh peas (shelled)
2 tablespoons fresh herbs (any combination of chives, dill, parsley, mint)
½ cup crumbled feta or goat cheese

Method

Preheat your broiler to high and position a rack about 6 inches from the element.
In a bowl, whisk the eggs, milk, salt, and pepper until just combined. Don't over-whisk — you're not making an omelet soufflé.
Heat the oil or butter in a 10-inch oven-safe skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
Add the asparagus and peas. Cook for 2 minutes, stirring occasionally.
Add the greens and stir until just wilted, about 1 minute.
Pour in the egg mixture. Gently stir once or twice to distribute the vegetables. Scatter the herbs and cheese over the top.
Cook undisturbed over medium-low heat until the edges are set but the center still jiggles slightly, about 6 to 8 minutes.
Transfer the skillet to the broiler. Cook for 2 to 3 minutes, watching carefully, until the top is puffed and golden with a few brown spots.
Let cool in the pan for 5 minutes. Slide onto a cutting board or serve directly from the skillet.
*Storage:** Refrigerate leftovers for up to 3 days. Eat cold or at room temperature — reheating tends to make frittatas rubbery.
*Seasonal note:** Frittatas are ideal for using up whatever's coming out of the garden in those early weeks. Ramps, nettles (blanched first), sorrel, or even dandelion greens all work beautifully.