Welcome Spring by Lynn Dugan

Spring has officially arrived! Just like the longer periods of sunlight each day indicate the arrival of spring (despite the cool Midwest temperatures), our cooking can, too. By incorporating spring vegetables like asparagus, artichokes, arugula, and fennel, we can defy the cold temperatures outside. Try this Sweet Pea and New Potato Frittata as a yummy lunch or dinner with flavors of spring. The recipe is super easy and the only requirement is a non-stick, oven safe skillet. My personal favorite is the Swiss Diamond non-stick fry pan. It goes smoothly from stovetop to oven for making frittatas and clean up is a breeze. But, a fast recipe with easy clean up means there’s plenty of time remaining for all that spring-cleaning. So let’s keep that secret to ourselves! Enjoy!

Sweet Pea and New Potato Frittata (serves 4)

8 large eggs
2 tablespoons olive oil
4 new potatoes
½ cup sweet peas, fresh (cook with potatoes) or frozen (thawed)
½ large sweet onion, finely diced
10 cherry tomatoes, halved
½ cup shredded parmesan cheese
¾ teaspoon salt, ¼ teaspoon pepper
Fresh dill sprigs, for garnish

Preheat oven to 425 degrees. Whisk eggs in a bowl. Add salt and pepper and ¼ cup parmesan. Set aside.

Bring potatoes to a boil in water and cook for 15 minutes until tender (add peas, if fresh, after 5 minutes). Drain and dice.

Heat oil over medium heat in a large heavy, non-stick, oven-safe skillet. Sauté onions for 5 minutes until translucent (do not brown). Add potatoes and peas.

Add eggs to skillet and cook, stirring occasionally, 1-2 minutes until eggs begin to set. Top with tomatoes and remaining parmesan. Place in center of oven and bake for 10-12 minutes until the center is puffed and just set. Let sit for 5 minutes out of the heat. Run a rubber spatula around the edge and beneath the frittata before transferring to a platter. Garnish with fresh dill and cut into wedges. Serve with a simple green salad.