Best Spring Frittata With Parsley Pesto Recipes

SPRING FRITTATA WITH PARSLEY PESTO

Steps:

• Make the Parsley Pesto: Put the almonds into a food processor and pulse until the finely minced. Add the parsley, oil, Parmesan, salt and puree to combine. Reserve the pesto covered in the refrigerator.
• Make the Frittata: Halve the leeks lengthwise and then cut crosswise into 1/2-inch pieces. Put the sliced leeks in a colander and rinse really well under cool water, checking for dirt between the layers. Drain well; you should have about 4 cups of sliced leeks.
• Coat a 10-inch skillet with 2 tablespoons of the oil and place over medium heat. When the oil is hot, add the leeks, garlic, and thyme. Cook, stirring occasionally, until the leeks are tender but not brown, about 10 minutes. Season with salt and pepper. Transfer the leek mixture to a 9-by-13-inch baking dish that has been coated with non-stick cooking spray and spread them out in an even layer.
• To same skillet, add the remaining 1 tablespoon of oil and return to medium heat. Add the zucchini and sauté for 5 minutes, until tender. Season with salt and pepper. Transfer the zucchini to the baking dish, and spread out on top of the leeks.
• Put the eggs, ricotta, and reserved Parsley Pesto in a large bowl and whisk until blended. Season with salt and pepper. Gently stir with a wooden spoon so the egg mixture is fully incorporated with the vegetables.
• Preheat the oven to 300-degrees F (150-degrees C).
• Put the baking dish into a larger roasting pan and pour hot water into the roasting pan to come halfway up the sides of the baking dish to create a water bath.
• Bake the frittata for 50 minutes. Gently shake the pan, and if it still appears loose in the center, return to the oven for another 5 minutes. It should be set and only slightly jiggly in the center.
• Remove the frittata from the water bath and let it rest at room temperature before cutting.

SPRING VEGETABLE FRITTATA FOR MOTHER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in heavy 10-inch skillet over medium heat. Cook leek with a pinch of salt, stirring occasionally, until leeks soften and start to turn translucent, 5 to 6 minutes. Add jalapeno and zucchini; season with pinch of salt. Cook until zucchini start to get tender and pale green, about 5 minutes. Add asparagus and cook until bright green, about 1 minute. Add spinach and another pinch of salt, cooking until wilted, 1 minute. Stir in cooked potatoes and heat through, about 5 minutes.
• Crack 12 large eggs into a bowl. Add cayenne, salt, and pepper. Whisk for at least 30 seconds. Pour eggs into over vegetables in skillet over medium heat. Add 3 ounces of crumbled goat cheese; stir lightly until evenly distributed. Top with remaining cheese. Remove from heat.
• Bake in preheated oven until eggs are set, 12 to 15 minutes. When nearly set, turn on broiler. Broil frittata until top browns, 1 to 2 minutes. Cool slightly; serve warm.

SPRING FRITTATA

Steps:

• Soak 1/2 cup stale bread cubes in 1/2 cup milk; mix with 8 beaten eggs. Add 3/4 cup ricotta, 1 teaspoon chopped thyme, and salt and pepper. Saute 1 cup shredded zucchini in an ovenproof nonstick skillet with oil. Add the egg mixture; cook until the bottom sets, then bake at 325 degrees F, 25 minutes.