Spring Vegetable Frittata

As prepared by Chef Lesa Sullivan of LesaCooks.com during her cooking demonstration on June 6, 2012.

Serves 1-2

  • 2 teaspoons or more rice bran oil, plus more if needed
  • 1 small spring onion, white part only, thinly sliced
  • 1 pink or other fingerling potato, parcooked and thinly sliced
  • 3-4 thin slices from a Fuji or other tart apple
  • 2-3 beet leaves or other green, chopped
  • Sea salt and pepper, to taste
  • 3 chicken eggs, whisked
  • About 1 tablespoon grated aged Gouda, finely grated

Heat the rice bran oil in a 6-to 8” nonstick sauté pan over medium heat. Add the onion and potato, and sauté until golden, about 2 minutes. Add the apple and heat until translucent, about 30 seconds, followed by the greens. Let the greens wilt a bit in the pan. Season all with a bit of salt and pepper.

Whisk the eggs until slightly foamy and add a bit of salt and pepper to them, too. Pour the eggs over the vegetables. With a plastic spatula, go around the perimeter of the eggs, lifting the edge as it sets, tip the pan gently and let the uncooked egg run beneath the parts that have set. If the edge doesn’t lift easily, add a trickle of oil around the edge of the eggs, let the egg set a bit longer and try again.

When the eggs have set they should be mostly dry with only a bit of liquid, looking more dull than shiny, and the frittata can move easily in the pan with a gentle shake. You can give the pan a quick forward push, lift it up and flip the frittata over, or put a plate on top of the pan, turn the frittata out onto it, then gently slide the frittata back into the pan upside-down. Add the cheese and either let it melt a bit. By the time the cheese has melted the frittata should be set. Turn it out onto a plate and slice it into quarters and eat immediately.