Spring Vegetable Frittata
Ingredients
6 ounces asparagus
6 ounces broccolini
2 tablespoons extra-virgin olive oil
1 teaspoon salt
½ teaspoon black pepper
12 large eggs
½ cup whole milk
2 teaspoons salt
½ teaspoon black pepper
¼ cup fresh peas
¼ cup mint leaves
¼ cup dill fronds
½ cup crumbled goat cheese
1 teaspoon extra-virgin olive oil
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 400°F on the Bake cook mode using the button below.
June Oven
Cut the vegetables
Cut the asparagus and broccolini into 1” pieces. Transfer to a June Pan.
6 ounces asparagus
6 ounces broccolini
knife
chopping board
June Pan
Season the vegetables
Drizzle the oil over the vegetables, then sprinkle them with the salt and pepper. Toss to coat and spread in a single layer.
2 tablespoons extra-virgin olive oil
1 teaspoon salt
½ teaspoon black pepper
spatula
measuring spoons
Bake the vegetables
Place the June Pan on the middle shelf of the June Oven. Roast the vegetables 10 minutes, until they are tender but not soft. June will notify you when the vegetables are ready.
Start the frittata mixture
While the vegetables are cooking, in a large bowl, whisk together the eggs, milk, salt and pepper until the eggs are lightly beaten.
12 large eggs
½ cup whole milk
2 teaspoons salt
½ teaspoon black pepper
large bowl
whisk
liquid measuring cup
Adjust the temperature of the June Oven
Once the vegetables are ready, remove them from the June Oven and set aside. Lower the temperature to 350°F on the Bake cook mode using the button below.
Finish the frittata mixture
To the eggs, add the cooked asparagus and broccolini along with the peas, mint, dill and goat cheese. Stir together well.
¼ cup fresh peas
¼ cup mint leaves
¼ cup dill fronds
½ cup crumbled goat cheese
measuring cups
Grease and fill the skillet
Pour the oil in the cast iron skillet and use a paper towel to spread it around the bottom and walls. Pour the frittata mixture into the greased skillet.
1 teaspoon extra-virgin olive oil
cast iron skillet
paper towels
Bake and broil the frittata
Carefully transfer the skillet to the middle shelf of the June Oven. June will bake then broil the frittata for a total of 30 minutes, until the egg has set. June will notify you when the frittata is ready.
Serve the frittata
Remove the skillet from the June Oven. Cut the frittata into wedges and serve hot or warm.
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