Italian Spring Vegetable Frittata with Zucchini Blossoms, Truffled Cheese, Asparagus, Peas, Shallots & Roasted Mini Peppers

Frittata’s are perfect for spring. This frittata combines all the sweet and crunchy vegetables that spring is famous for. The best part of this recipe is that every ingredient other than the basic egg to cream ratio is interchangeable. Change up the vegetables to use what you have in your house. Season it as you wish. Use ricotta or goat cheese or whatever you have on hand. Shred leftover cheese from any leftover cheese you may have from a cheese platter. Frittatas are versatile. They can be served for breakfast, lunch or dinner. Made in advance. Served warm or at room temperature. Great with a little crunchy salad or arugula on the side. This one just has vegetables, but you can add pre-cooked ham or turkey or anything you may have in your refrigerator. If you add onions, they do need to be just slightly cooked in advance. I chared the shallots on each side for about 30 seconds.The peppers should be slightly seared or roasted or can even even be from a jar. I added the asparagus, carrots ribbons and peas without pre-cooking them. Feel free to leave out the zucchini blossoms. Roll up the carrot ribbons and make flowers with them, or use any other mild flower. Any flower from a fruit tree, squash or vegetable plant should do. Google it first to make sure it is edible. I have decorated mine with radish flowers and a purple basil flower. I like this combo because the peas, peppers and seared shallots add a sweet flavor to the custardy texture. Just use the recipe below, be creative and stick to the proportions.

Prep Time: 15 minutes

Cooking Time: 17 minutes

Serves: 6-8

Ingredients:

1 12 inch round cast iron skillet or a 9X12 casserole pan

17 eggs

5 Tbs heavy cream (do not use light cream)

pinch nutmeg

¾ teaspoon good truffle salt

ground pepper to taste

1 1/2 cup cheese with truffles (may substitute whatever cheese you wish)

Olive oil to lightly grease skillet

3 large shallots or 4 medium, sliced into ⅛ to ¼ inch rounds

6 tiny whole peppers, pan seared, or 2 large roasted peppers from a jar, cut into strips

2 carrots, peeled and then shaved into ribbons (I used 1 purple and one orange)

½ cup thawed peas

8-12 asparagus, tough ends cut off

1/3 cup shredded basil leaves

8 zucchini blossoms, or any edible blossom or you may leave this out entirely (another yummy option is to stuff the blossoms with ½ teaspoon ricotta cheese each before placing on the frittata

1/2 cup shaved Parmesan

Directions:

1. Preheat oven to 450 degrees. Mix the eggs well with the cream, truffle salt, pepper and nutmeg in a medium bowl.

2. Heat your skillet, smear a tiny bit of olive oil in the bottom. Place slices of shallot rounds and tiny whole peppers (if using) in the pan. Sear on each side for just a minute. Remove to a plate, set aside. Cut peppers in half, remove seeds.

3. Stir the shredded truffle cheese (or other cheese) into the egg mixture. Add ¼ cup of the parmesan cheese and half of the shredded basil. Stir.

4. Heat the skillet over low heat. Pour the egg/heavy cream and the cheese mixture into the skillet.

5. Immediately pour one half of the peas and the shallots into the egg mixture.

6. Arrange the flowers, the asparagus, the shredded carrots (roll into rounds if you wish) the pepper strips and the remainder of the Parmesan cheese, peas, shallots and shredded basil to the top of your frittata.

7. Place in your oven on the middle rack. Bake for 15-16 minutes. Watch the frittata. If it starts to brown, tent a piece of foil on top so that it stays just a light golden color.

8. Remove, cool, cut and serve. Great served for brunch, lunch or dinner with a small salad on the side.