Ingredients
Equipment
Nutrition
Method
- Preheat the oven to 400°F, and spray oven-proof 8 to 10-ounce ramekins with coconut or olive oil.
- Add 1 tablespoon Olive Oil, 3 spears Asparagus, 1/2 Red Onion, 1/2 Romano pepper, and 4 Baby Bella Mushrooms to a skillet and toss with a pinch of Sea Salt and Black Pepper. Cook over medium-low heat for about ten minutes, tossing halfway through. When the mushrooms begin to brown, add the 2 large handfuls of fresh Spinach and toss to combine, cooking for about one minute more until the spinach wilts.
- Meanwhile, beat the 3 large Eggs with 2 tablespoons heavy Cream, 1 tablespoon fresh Chive, 1 tablespoon fresh Tarragon, and a dash of salt and pepper.
- Once the spinach wilts, divide the vegetable mixture among the ramekins. If steaming, let it cool slightly, then pour about half of the egg mixture into each ramekin over the top allowing the mixture to fill in the gaps. Next, sprinkle the 1/4 cup Fontina cheese over the top, splitting the amount between each ramekin. Pop in the oven and cook for about 17-20 minutes until the top becomes golden and the frittata is puffed up but still slightly shaky in the middle.
- Remove from the oven. Loosen any stuck-on edges of cheese or bits of crispy egg by running a table knife around the edges before serving. This dish can be served immediately while hot or at room temperature.
Kitchen Notes
Footnotes:
[1] Romano peppers are longer and thinner, with a slightly spicier flavor than common red bell peppers. Red bell pepper is a good substitute if you can't find Romanos.
[2] Baby Bella mushrooms are also known as cremini mushrooms. But while they are the same variety as white button mushrooms, harvesting is not done until they mature. Because the growing time is longer, the flavor has more time to develop, giving them a more profound, earthier flavor. This subtle but earthy flavor is especially noticeable when cooked, adding more of a bold, robust taste to the dish.
[3] To make this recipe dairy-free, we recommend following these steps (Yield about 1 cup (+/-) of heavy cream substitute):
Enjoy this herby frittata for breakfast, brunch, supper, or anytime between. For plating in elegant style, arrange individual servings on a plate alongside fresh spring greens and a drizzle of Lemon Poppyseed Dressing. Finish by adding an extra pop of color by sprinkling the top of the frittata with more chives before serving.
- Add ½ cup raw cashews to a bowl. Cover with boiling water until the cashews are submerged. Leave them to soak for 15 minutes. Then drain and rinse them.
- Add the drained cashews to a blender with ¾ cup of unsweetened almond milk, pulse, and blend until smooth.
- Your heavy cream substitute is ready for use!
Enjoy this herby frittata for breakfast, brunch, supper, or anytime between. For plating in elegant style, arrange individual servings on a plate alongside fresh spring greens and a drizzle of Lemon Poppyseed Dressing. Finish by adding an extra pop of color by sprinkling the top of the frittata with more chives before serving.Personal Notes
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