Spring Frittata and Fresh Sugar Snap Pea Salad
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Servings
4-6 people
I love the excitement that comes along when the seasons shift – it’s like a new awakening. One of the things I love most about Spring is the gorgeous seasonal produce that comes along with the warm weather.
I’ve created a frittata recipe focusing on seasonal vegetables I found while perusing the Union Square Farmer’s Market. It’s bursting with flavor but easy enough to whip up for a crowd when you’re entertaining at home. The ingredient spotlight is focused on the sorrel, which is a spring green that has an amazing, citrusy flavor to it. To accompany the frittata, I went with a crisp salad made up of sugar snap peas and radishes. I found a gorgeous red scallion at the market, but you can easily sub this ingredient for almost any onion (think green scallions, red onion, or a shallot).
The freshness of these dishes together compliment each other beautifully, but we can’t forget to mention the baguette I snagged from She Wolf Bakery’s stand at the market as well. This was a necessary addition because, well, duh – bread.
Check out the recipes below and tag me if you choose to make it!
Ingredients
- 2 tbs olive oil
- 2 tbs butter
- 1 cup of asparagus, ends trimmed and cut in thirds
- 2 cups of sorrel, chiffonade
- 1 shallot, minced
- 1 clove of garlic, minced
- 12 eggs
- 1/2 cup heavy cream
- 2 tsp salt, divided
- 1/4 tsp cracked black pepper
- 1/2 cup of ricotta
- 1 tablespoons za’atar
- 4 cups of sugar snap peas, sliced in half lengthwise
- 1 red scallion, sliced thin on a mandoline (can sub for 1/2 of a small red onion or shallot)
- 4 radishes, sliced on a mandoline
- 1 lemon, zested and juiced
- 2 tbs olive oil
- 2 tsp salt
- 1/2 cup of fresh mint leaves
FRESH SUGAR SNAP PEA SALAD
Directions
Preheat the oven to 350F. Meanwhile, heat 1 tablespoon olive oil and butter in an oven-safe saute pan.
Add the asparagus, sorrel, shallot, and garlic to the pan and let it cook down for about 5 minutes. Season with 1 tsp salt
Whisk eggs, heavy cream, remaining 1 tsp of salt, and 1/4 tsp black pepper together and pour the mixture directly into the pan over the cooked vegetables.
Place dollops of ricotta throughout the top of the frittata.
Place the pan in the preheated oven for about 8-12 minutes, until the frittata has risen and the center is set (it should still be a little wobbly but not too wobbly). In a small bowl mix together the other tablespoon of extra virgin olive with the tablespoon of za’atar and drizzle it on top of the frittata.
Serve with crusty bread straight out of the pan or remove and slice as you would a pie.
FRESH SUGAR SNAP PEA SALAD
Prep veg by slicing the sugar snap peas in half lengthwise, to expose the peas inside and slice scallion and radishes using the mandoline.
Whisk together lemon zest and juice with the olive oil and salt.
Lay the sugar snap peas down on a large plate or shallow bowl and scatter the scallion and radishes on top.
Dress with the lemon juice and olive oil mixture, and garnish with mint leaves.