Chef Chris Behr’s versatile frittata with crisp spring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese and salumi, or for lunch with a green salad.

Serves 6

foodandwine.com

INGREDIENTS
2 ¼ zucchini (medium halved lengthwise and sliced crosswise 1/4 inch thick)
6 ounces asparagus (trimmed, stems sliced 1/4 inch thick on the diagonal and tips left whole )
8 eggs (large)
Kosher salt
Pepper
¾ cup fresh ricotta (6 ounces)
1 tablespoon extra-virgin olive oil
6 zucchini blossoms (stems and pistils removed, blossoms halved, for garnish (optional))

INSTRUCTIONS
Preheat the oven to 325°. In a medium saucepan of salted boiling water, blanch the zucchini and asparagus for 1 minute, then drain well and pat dry.

In a large bowl, beat the eggs with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the vegetables. In a bowl, season the ricotta with salt and pepper.

In a 12-inch ovenproof nonstick skillet, heat the oil. Add the egg-vegetable mixture and cook over moderately low heat, stirring occasionally, until starting to set at the edge, 3 minutes. Dot the ricotta on top and garnish with the zucchini blossoms, if using. Transfer the skillet to the oven and bake for 20 to 25 minutes, until the frittata is just set. Let cool slightly, transfer to a platter, cut into wedges and serve.

Frittatas are just about one of the easiest, nutrient-dense meals you can make….and they can be whipped up in minutes!

Serves 6

nourishingmeals.com

INGREDIENTS
1 tablespoon organic butter or extra virgin olive oil
1 large leek, sliced (white part only)
6 to 8 white button mushrooms, sliced
1/2 to 3/4 bunch fresh asparagus, ends trimmed, cut into 1 to 2-inch pieces
sea salt and freshly ground black pepper
8 to 10 large organic eggs, whisked
1/2 to 1 cup grated organic cheese (optional)
1 to 2 tablespoons fresh tarragon, finely chopped

INSTRUCTIONS
Preheat your oven to 375 degrees F.

Place a 10-inch cast iron skillet over medium heat on your stove. Add the butter or oil to the skillet. Then add the leeks, mushrooms, and asparagus; sauté for a few minutes. Add a few grinds of black pepper and sea salt each.

Be sure to vigorously whisk the eggs just before you add them to the skillet. If adding cheese, stir it into the whisked eggs. Pour the egg mixture over the vegetables in the skillet. Make sure the eggs are covering the vegetables, if not, whisk a few more eggs and pour them into the skillet. Sprinkle with fresh tarragon.

Bake for 20 to 25 minutes. The frittata will puff up as it is baking. It is done when the center is set. You can check this by touching it. If it seems wet then give it a few more minutes. If it bounces back it is done. Keep in mind that eggs will continue to cook a little after they are out of the oven so be sure not to overcook the frittata.

Remove pan from oven, and let cool briefly, then slice and serve. Leftovers can be stored in a sealed glass container in your fridge for up to 5 days and reheated as needed.