- 6 large eggs
- ¼ cup Lactancia 2% milk
- Zest from 1 lemon
- Salt and pepper to taste
- 2 tbsp Lactancia butter
- 1 small shallot, thinly diced
- ½ cup asparagus, trimmed and cut into ½ inch pieces
- ½ cup fresh or frozen peas
- ½ cup shredded Mozzabene Pizza mozzarella
- Fresh herbs (such as parsley, basil, or dill), chopped
- 4 radishes, thinly sliced
- 8 asparagus, shaved
- Juice from ½ lemon
- 2 tbsp olive oil
- Salt and pepper to taste
- Preheat the oven to broil.
- In a large bowl, whisk together the eggs, milk, lemon zest, salt, and pepper until well combined. Set aside.
- Place your asparagus and radish shavings into a bowl and toss with olive oil and lemon juice. Season with salt and pepper.
- On medium heat, melt the butter in a cast iron pan. Add the shallot, allowing to soften before adding the asparagus. Cook for 2 minutes, then add the peas. Cook for an additional 2 minutes and remove from the pan.
- In the medium hot pan, add a tablespoon of butter. Pour the egg mixture into the pan and using a spatula, carefully push the side of the egg into the center of the pan until it begins to set. Ensure there is still liquid egg to cover the whole bottom of the pan. Add the cooked veggies, top with the cheese and transfer the skillet to the preheated oven. Broil for 3 minutes, or until the eggs are set and the cheese is melted.
- Remove the frittata from the oven and let it cool slightly. Sprinkle fresh herbs over the top for added freshness and flavor. Top with the asparagus and radish salad.
- Cut the frittata into wedges and serve warm. It can be enjoyed as a main dish, a side, or even as part of a brunch spread.
Cheese Selection – The combination of feta and mozzarella adds a lovely flavor and texture to your frittata.
Herbs – Fresh herbs elevate the flavor of the frittata. Use herbs like parsley, basil, or dill, or a combination of your favorites. You can add them to the egg mixture or sprinkle them on top as a garnish.
Vegetables – Play around with the vegetables that are available at the time of the year when you make this recipe.
Don’t overcook – Keep an eye on the frittata while it’s in the oven to prevent overcooking. The center should be set but still slightly soft. Overcooking can result in a dry and rubbery texture.
Cool the frittata: Allow the frittata to cool down to room temperature before storing it. This helps prevent condensation and maintains the texture of the ingredients.
Refrigeration: Transfer the leftover frittata to an airtight container or cover the skillet tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days.
Reheating: To reheat the frittata, you can gently warm individual slices in the oven or microwave. If using the oven, place the slices on a baking sheet and bake at 350°F (175°C) for about 10 minutes, or until heated through.
If using the microwave, heat individual slices in short intervals until warmed.