Recipe for: Frittata with Young Vegetables (Spring) - photo 1
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Recipe for: Frittata with Young Vegetables (Spring)

Vegetarian Dishes Main Dishes 30 min Easy 2 wyświetleń ~12.70 PLN * - (0)
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Description

A light, fluffy frittata with seasonal young vegetables — an ideal choice for a spring breakfast, light lunch, or picnic. This dish originates from Italian cuisine, but here we use Polish seasonal ingredients: green asparagus, sorrel, young carrots, and spring onions. The frittata is encased in a thin, golden crust, while remaining creamy inside thanks to the eggs and cream; the cheese adds stretchiness and flavor. It can be served warm straight from the pan or at room temperature, with a salad of young leaves or sour cream. Enhanced with optional chives or feta cheese, it gains freshness and a slightly tangy contrast. This dish is easy to scale, great for using up vegetable leftovers, and budget-friendly for the season.

Ingredients Used

Ingredients (12)

Servings:
4
  • Chicken egg 6 szt. (~360 g)
  • Sour cream 100 g
  • Cheese 100 g
  • Asparagus 200 g
  • Sorrel 30 g
  • Onion 1 szt. (~150 g)
  • Carrot 2.5 szt. (~200 g)
  • Rapeseed oil 15 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Chives 0.3 pęczków (~30 g)
  • Feta cheese 50 g
💰 Szacowany koszt dania: ~12.70 PLN (3.17 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the asparagus: break off the woody ends by hand — they will snap at their natural breaking point. If the stems are thick, peel the bottom 1/3 with a vegetable peeler. Cut off the tips (about 3–4 cm) and set aside. Slice the remaining asparagus into 1 cm diagonal pieces. Wash the sorrel and tear the large leaves into pieces. Peel the carrot and cut it into thin half-moons. Peel the onion and finely chop it (2–3 mm in size). Grate the cheese on a medium grater.

Ingredients: asparagus, sorrel, Carrot, Onion, Cheese
Use a cutting board and a sharp knife. When breaking off the asparagus, hold one hand on the tip and the other on the bottom — the stem will indicate where to break. The grater and knife should be dry.

Frying vegetables

2

Preheat the oven to 180°C (top and bottom). Heat a cast iron or ovenproof skillet with a diameter of 24–26 cm over medium heat. Pour in the rapeseed oil and wait 30 seconds — the oil should shimmer slightly. Add the onion and sauté for 3–4 minutes until it becomes translucent and changes color to semi-transparent. Add the carrot and sauté for 2–3 minutes, stirring, until it softens. Add the chopped asparagus (excluding the tips) and sauté for 2 minutes. Finally, add the asparagus tips and sauté for another 1 minute. Turn off the heat, add the sorrel, and quickly mix — the sorrel should wilt but retain its color (about 30–40 seconds). Evenly spread the vegetables on the bottom of the skillet.

Ingredients: Rapeseed oil, Onion, Carrot, asparagus, sorrel
The best is a cast iron skillet or another oven-safe dish with a diameter of 24–26 cm. If you don't have one, use a regular skillet and transfer to an oven-safe dish before baking. Do not fry the vegetables for too long — they should remain crisp.

Egg mixture

3

In a large bowl, crack the eggs. Add the cream, 1/2 teaspoon of salt (about 3 g together with later seasoning) and pepper. Whisk vigorously for 30–60 seconds until the mixture becomes smooth and slightly bubbly (this will incorporate air and ensure fluffiness). Add the grated cheese and gently mix with a fork to evenly distribute the cheese.

Ingredients: Sour cream, Cheese, Salt, Black pepper
Use a medium bowl and a hand whisk or fork. Whisk until the mixture is smooth, without large streaks of egg white. Do not overwhip — 30–60 seconds is enough.

Assembly and Baking

4

Turn on a low heat under the pan with vegetables (if it was cooled, warm it up slightly). Pour the egg mixture evenly over the vegetables, gently moving the pan so that the mixture fills all the spaces. Optionally, crumble feta cheese on top. Cook on medium-low heat for 2–3 minutes, until the edges are slightly set. Then, place the entire pan in the preheated oven and bake for 10–12 minutes at 180°C, until the center is completely set (check with a toothpick: it should come out dry and springy).

Ingredients: Feta cheese, Cheese, asparagus, Carrot, sorrel
Use kitchen gloves to handle the hot pan. If your pan is not oven-safe, transfer the contents to an oven-safe dish of similar diameter. Do not open the oven frequently — it lowers the temperature and affects rising.

Finishing and serving

5

Remove the frittata from the oven and let it rest for 2–3 minutes — it will slightly deflate and be easier to cut. Sprinkle with finely chopped chives (optional). Cut into 4 large pieces and serve directly on plates. It pairs well with green salad and a slice of lemon on the side.

Ingredients: Chives
Use a sharp, wide knife or spatula to portion. If the frittata was in a large pan, slide the knife underneath to separate it from the edges before removing pieces.

Fun Fact

💡

Frittata is the Italian equivalent of an omelette, but it is cooked and baked slowly, which gives it a thicker, more "egg-like" texture; in Poland, it often resembles a baked egg dish with the addition of local vegetables.

Best for

śniadanie lekki obiad majówka piknik

Tips

🍽️ Serving

Serve warm or at room temperature. A salad of arugula or mixed greens with vinaigrette pairs well with the frittata; you can add natural yogurt or sour cream as a topping. A wedge of lemon for squeezing will enhance the flavor of the sorrel and asparagus.

🥡 Storage

Store in the refrigerator in a closed container for up to 2 days. To reheat, place a piece in an oven preheated to 160°C for 6–8 minutes or heat in a pan over low heat covered for 4–5 minutes. Freezing is not recommended (changes the texture of the eggs).

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