This recipe is equal parts veggies and spring sunshine.
With fresh herbs, the brightest produce and Ali's signature flourishes, you'll love her take on this brunch classic.
Spring Vegetable Frittata
Gruyère, or mild cheddar shredded
2 ounces or (1/2 cup)
Squash or zucchini
1 small bunch
Heavy cream, half-and-half, or whole milk
Salt + pepper
Preheat oven to 400°F.
Add olive oil and shallots to a cast iron on high heat. Add sliced vegetables and sauté for 5-10 mins.
Mix eggs, 1/2 cup heavy cream, salt + pepper in a medium bowl and whisk.
Toss eggs in the skillet and top with cheese & thyme.
Cook until golden-brown (about 20 mins).
Let cool and serve the frittata with arugula or spring greens mixed with olive oil and a squeeze of fresh citrus!
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