Springtime Frittata
Perfect when you’re hosting a crowd for brunch, frittatas are one of our favorite ways to showcase springtime produce. These versatile egg dishes come together quickly, and you can incorporate whatever vegetables look best at the market. Here we combine leeks with fava beans and peas, then add some grated Parmesan for richness. Although favas require a bit of work to shell, their slightly sweet, creamy flavor makes them well worth the effort. (If you can’t find fresh favas, swap in thawed frozen lima beans.) Young leeks, no larger than 1 inch (2.5 cm) in diameter, work best for this recipe.
Ingredients
- 3 small leeks
- 3 Tbs. unsalted butter
- Kosher salt and freshly ground pepper
- 10 eggs
- 1/4 cup (2 fl. oz./60 ml) heavy cream
- 3/4 cup (3 oz./90 g) grated Parmesan cheese
- 2 Tbs. extra-virgin olive oil
- 1/2 cup (2 1/2 oz./75 g) diced yellow onion
- 3/4 cup (5 oz./155 g) shelled fava beans or thawed frozen lima beans
- 3/4 cup (3 3/4 oz./115 g) fresh or thawed frozen peas
- Whole fresh chives for garnish
- Flaky sea salt
Directions
Preheat an oven to 425°F (220°C).
Trim the root end and green leaves off the leeks, leaving 5 to 6 inches (13 to 15 cm) of white and light green portions. Cut the leeks in half lengthwise and soak in a bowl of cold water for 5 minutes to remove any dirt. Drain and pat dry. Thinly slice 2 of the leek halves and set aside.
In a 10-inch (25-cm) ovenproof fry pan over medium heat, melt 2 Tbs. of the butter. Add the remaining 4 leek halves, cut side down, and cook until lightly browned and starting to soften, about 4 minutes. Carefully turn the leeks over, keeping them intact. Cook until tender, about 3 minutes more, then season with kosher salt and pepper. Transfer to a plate.
In a large bowl, whisk together the eggs and cream until well blended. Season with 1 1/2 tsp. kosher salt and about 10 grinds of pepper. Whisk in 1/2 cup (2 oz./60 g) of the cheese.
In the same pan over medium heat, melt the remaining 1 Tbs. butter with the olive oil. Add the onion and sliced leeks and cook, stirring occasionally, until tender, about 5 minutes. Increase the heat to medium-high, add the fava beans and peas and cook, stirring occasionally, until just tender, 3 to 5 minutes. Season to taste with kosher salt and pepper. Transfer 1/2 cup (2 1/2 oz./75 g) of the bean-pea mixture to a small bowl and set aside.
Pour the egg mixture into the pan, then arrange the leek halves, cut side up, on top. Sprinkle with the remaining 1/4 cup (1 oz./30 g) cheese. Cook for 2 minutes, then transfer the pan to the oven and cook until the eggs are set in the middle and lightly browned around the edges, 8 to 10 minutes.
Let the frittata cool in the pan for 5 to 10 minutes, then cut into wedges. Garnish with the reserved bean-pea mixture, whole chives and flaky sea salt and serve. Serves 6 to 8.
Williams Sonoma Test Kitchen
