This is a delicious frittata, the texture is ideal and has a clean cut. And because I tend to underbake it, it remains moist. Dry eggs are a sin.
It’s also a flexible, variable recipe — feel free to replace other vegetables or herbs for the ones listed here. Despite its claim to spring and fresh vegetables, it’s kind of a pantry meal even if you don’t have access to fresh produce. Frozen sweet peas taste sweeter, so if you only have frozen peas, use them. If you don’t have fresh herbs, try dried oregano or herbs de Provence. The lemon zest is my secret ingredient and it makes the whole thing shine — please don’t leave it out. Read more