The Springiest Frittata

A fresh, vibrant frittata that celebrates the best of spring — sweet peas, juicy tomatoes, and tender leeks all folded into pillowy eggs.

Ingredients

• 3 tablespoons olive oil

• 1 leek

• 2 cloves garlic, minced

• 1 cup snap peas, sliced super thin

• 1 cup cherry tomatoes, halved

• 8 eggs

• ¼ cup heavy cream (optional)

• ¼ cup Gruyère (optional)

• 1 tablespoon tarragon

Instructions

1. Prepare the Leek
   Trim the green ends and rinse the white part well. Slice into thin circles.

2. Sauté the Vegetables
   Preheat oven to 375°F (190°C). Heat an oven-safe pan over medium heat, add olive oil, and sauté the leek and garlic until soft, about 5 minutes. Season with salt and pepper.

3. Cook the Snap Peas and Tomatoes
   Add snap peas and cook for 2–3 minutes. Stir in tomatoes and cook for 1 more minute until just softened.

4. Whisk the Eggs
   In a bowl, whisk the eggs with cream (if using), season with salt, and stir in the tarragon. Pour into the pan over the vegetables. Stir gently just to combine.

5. Bake the Frittata
   Transfer pan to the oven and bake for 15 minutes, or until just set. If using Gruyère, sprinkle it on top halfway through baking.

6. Garnish and Serve
   Finish with a sprinkle of fresh snap peas, tarragon, cracked pepper, and flaky salt. Slice and serve warm or at room temp.