Passover and Easter are all about the egg: roasting, boiling, coloring, finding. How about a nice frittata to highlight the season? Perfect for Easter brunch or a brisket-weary Passover meal .
basic vegetable frittata
6 large eggs
3 tablespoons cream, half and half or milk
¼ teaspoon Basics Fuirst Rosemary Roasting Blend
3 Tablespoons butter, oil or non stick spray
½ onion, diced – leek or scallions work too
1 small potato, cooked and then cut into ½” cubes
1 cup diced vegetables – broccoli, asparagus, spinach, mushrooms – your choice
¼ cup grated cheese
In a small bowl whisk together the eggs, cream and Basics Fuirst Rosemary Roasting Blend.
Heat a large non-stick skillet over a medium flame. Add 1 tablespoon of butter. When butter foams, place onions in pan and sauté for 5 minutes. Add potatoes and vegetables and cook for an additional five minutes. Melt remaining butter in pan. Pour in egg mixture. Stir gently to combine eggs and vegetables. Let cook until eggs begin to set and the edges look cooked. Top with grated cheese and place under broiler until cheese melts and turns lightly brown, about 2 minutes.
Slice into wedges and serve. Serves 4.