An Easter Frittata and Spring Blooms

Backyard Azaleas

Happy Spring! Charleston is in full bloom, and it’s spectacular. I love living in an older neighborhood full of charm and character, with dripping live oaks, wisteria, and azaleas everywhere. Here’s a frittata recipe in case you find yourselves with house guests and limited time to prepare food. Around here, Spring means exactly that: a full house and being stretched for time due to packed schedules. This frittata comes together very quickly, so you can be on your way to enjoy the best of Spring. It’s also nice to get creative and add whatever you have on hand. Sautéed asparagus would be an amazing addition to this frittata. Also, bacon.

Potato and Spring Onion Frittata

6 large eggs
1/4 cup half and half or whole milk
3-4 medium sized yukon gold potatoes, 1/2 inch dice
1Tbsp ghee or bacon fat
2 leeks or spring onions, white parts diced, green parts cut into 1/2 inch pieces and set aside
1 large clove of garlic, smashed and cut finely
1/4 to 1/2 cup grated cheese – depending how cheesy you want it (sharp white cheddar, jack, or gruyere)
1 or 2 jalapeño peppers, diced small
sea salt, white pepper
Preheat the oven to 350˚F
In a 10″ seasoned skillet over medium-high heat, brown the diced potatoes in ghee or bacon fat {15-20 mins}. This step can be completed the day before.
Once the potatoes have a nice, brown crust, add the white parts of the onions or leeks and the jalapeño and sauté for about 5 minutes.
In a medium sized glass bowl, beat the eggs with the half and half. Add salt and pepper and grated cheese to beaten eggs.
When the onions are translucent, add the garlic and stir for 30 seconds.
Making sure the potatoes and onions are evenly distributed in the pan, add the egg and cheese mixture. Top with cut green parts of leek or spring onion.
Turn the stove to medium-low and let the frittata sit on the stove for 1-2 minutes, until the edges have set. This forms a golden “crust” on the bottom of the frittata.
Put the pan in the oven and watch it closely as it cooks, for anywhere from 8-12 minutes.
**You do not want an over-cooked frittata, the goal is to have it slightly undercooked and not browned on top. It will continue to set after you pull it out of the oven.
Slide the frittata onto a cutting board and cut into equal wedges. Serves 4-6.

Here’s a little of what I’ve been seeing lately in our yard:


Wisteria. My Favorite.



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