Veggie Frittata

A fresh, vibrant brunch classic packed with spring vegetables, creamy goat cheese, and soft ribbons of zucchini and asparagus.

Ingredients

• 3 tablespoons olive oil

• 2 shallots, thinly sliced

• 1 bunch asparagus, trimmed and cut into 1-inch pieces

• 3 zucchini, diced

• 1 cup sungold tomatoes, halved

• 10 eggs

• 1/4 cup goat cheese, crumbled

• Salt and pepper, to taste

• A handful of fresh basil, chiffonade

Instructions

1. Prepare the Ingredients
   Thinly slice the shallots. Shave the asparagus and zucchini into ribbons with a peeler. In a bowl, whisk the eggs until smooth and season with salt and pepper.

2. Preheat the Oven
   Set your oven to 350°F (175°C).

3. Sauté the Shallots
   Heat olive oil in an oven-safe skillet over medium heat. Sauté shallots for 3–4 minutes until softened but not browned.

4. Cook the Asparagus and Zucchini
   Add most of the shaved asparagus and zucchini to the pan (reserve some for garnish). Cook for 3–5 minutes, until softened.

5. Add the Tomatoes and Season
   Stir in the sungold tomatoes. Season generously with salt and pepper and cook for a few more minutes.

6. Add the Eggs
   Pour in the whisked eggs and gently fold the bottom of the mixture with a wooden spoon to help it cook evenly.

7. Bake the Frittata
   Remove from heat, sprinkle goat cheese evenly over the top, and transfer the pan to the oven. Bake for 15–20 minutes until the eggs are set. A knife inserted in the center should come out clean.

8. Finish and Serve
   Top with the remaining shaved vegetables, fresh basil, extra goat cheese if desired, and a sprinkle of Maldon salt and cracked pepper. Slice and serve warm or at room temp.