Spring Vegetable & Mozzarella Frittata
Serves: 6-8
  • 8 large eggs
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp half & half
  • 1 bunch green onions, chopped
  • 1 tbsp olive oil
  • 2 heaping cups asparagus, cut into 1" long pieces (approximately 1 bunch)
  • 1 cup frozen peas, thawed
  • 1 cup frozen fava beans, thawed
  • ½ cup fresh mozzarella, cut into small pieces
  1. Preheat oven to 350 degrees.
  2. Crack eggs into a medium bowl. Add salt, pepper, and half & half to eggs and beat together. Stir in the green onions and set aside.
  3. Heat olive oil over medium-high heat in a 10-inch non-stick oven-safe skillet. Add asparagus; saute about 5 minutes.
  4. Add the thawed peas and fava beans to skillet, stirring to combine. Add half the mozzarella, making sure to spread evenly. Pour eggs evenly over the vegetables & cheese, then spread remaining mozzarella on top.
  5. Leave the skillet on the heat to allow the edges to begin to set, about 2-3 minutes.
  6. Transfer skillet to oven and bake 20-30 minutes (mine takes closer to 30 minutes, but ovens vary so start checking for doneness around the 20 minute mark), or until lightly browned and the center is set. Slice into wedges, top with additional green onions if you wish, and enjoy!
Recipe by Heart & Stove at https://heartandstove.com/spring-vegetable-mozzarella-frittata/