Spring Greens Frittata

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

1. Preheat your broiler to high and position a rack about 6 inches from the element.
2. In a bowl, whisk the eggs, milk, salt, and pepper until just combined. Don't over-whisk — you're not making an omelet soufflé.
3. 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.
4. Add the asparagus and peas. Cook for 2 minutes, stirring occasionally.
5. Add the greens and stir until just wilted, about 1 minute.
6. Pour in the egg mixture. Gently stir once or twice to distribute the vegetables. Scatter the herbs and cheese over the top.
7. Cook undisturbed over medium-low heat until the edges are set but the center still jiggles slightly, about 6 to 8 minutes.
8. 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.
9. Let cool in the pan for 5 minutes. Slide onto a cutting board or serve directly from the skillet.
10. *Storage:** Refrigerate leftovers for up to 3 days. Eat cold or at room temperature — reheating tends to make frittatas rubbery.
11. *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.