For me, Memorial Day has always been the heralding in of summertime, one picnic at a time. It meant that school was rapidly coming to an end, and, with that, it would finally be time to spend most of my days outside. Nowadays, being outside, for me, means gardening, hanging out at our firepit, and hosting picnics in our backyard. Joe and I are finally getting the garden in order, we just built out first flowerbed!, and we’re gearing up to paint our garage soon, so our days will very quickly be occupied by all things outdoorsy. So, as we head into the long holiday weekend, and into summer, I think it’s time to wave one final goodbye to spring.
If I’m being honest, I’ve never been a good breakfast-eater. Don’t get me wrong, I love all breakfast foods, but I hate the idea of having to wake up early to make a large meal. Plus, whenever I have a large breakfast, like on vacation, I end up not wanting to do much afterwards. I’ve been trying to eat more protein lately, and since it’s hard to wake up early before work to make scrambled or over easy eggs, I’ve been making this frittata on Sundays and eating it all week.
Make this frittata, which is basically a crustless quiche, on Friday evening and you will have one less thing to think about during the long holiday weekend. Hopefully it will gear you up for the long holiday weekend ahead full of picnics, barbecues, pool time and (hopefully) lots of sunshine.
Spring Frittata with Broccoli, Spinach, Peas, and Feta (Serves 6-8)
1 teaspoon olive oil
2 cups broccoli, chopped (thawed if frozen)
3 cups fresh baby spinach
9 large eggs
1/3 cup whole milk
2 scallions, whites and pale green parts only, chopped
2 tablespoons chopped flat-leaf parsley
1/2 cup frozen peas
3/4 cup crumbled feta cheese
Kosher salt, freshly ground pepper
- Preheat the oven to 350 F. Spray a 9-inch glass pie dish with olive oil spray; set aside.
- Heat olive oil in a large skillet over medium heat. Add broccoli and spinach and cook, stirring often, until the spinach has begun to wilt and the broccoli has softened, about 5 minutes.
- Meanwhile, whisk the eggs, milk, scallions, parsley, and peas in a large bowl; mix in 1/2 cup of the feta. Season with salt and pepper.
- Combine the vegetables with the egg mixture and stir until completely combined. Pour the egg mixture into the prepared pie dish, shaking the pan gently to evenly distribute the egg mixture.
- Sprinkle the remaining feta over the eggs and transfer the dish to oven. Bake until golden brown and the center is set, 30 to 35 minutes. Remove the dish from the oven while the middle is still slightly jiggly; it will continue to cook a little after it is pulled from the oven.