A Fennel, Asparagus and Zucchini Frittata for Spring
This frittata is naturally gluten-free, dairy-free and paleo. Full of vegetables, it tastes delicious and light and is a lovely option to serve at brunch. Enjoy!
Happy Easter, everyone! I'm going to keep this quick today since I have to be at a dinner in 2 hours, and still need to make a couple dishes to take with me! I have a Spring-forward frittata to share today and it's something we've been enjoying a couple times a week lately. Here in the Niagara region, we're still a little while out in the season from having home-grown veggies, but I am seeing a lot of my favourites in the grocery shops. They may be shipped from California, but I am so ready for the lighter flavours that come with the warmer season and so I'm embracing asparagus in a big way right now. That being said, the intersection of seasons brings an overlap of root veg with lighter greens, and so rutabaga is still on a heavy rotation around here. Rutabaga is one of those understated vegetables, in my opinion. I have been loving it lately in baked french fry form, but it also makes a really nice mash. Here, I've used it similarly to how you might use potatoes in a frittata, and you could totally use potatoes instead if you like. Rutabaga, fennel, asparagus and zucchini combine with eggs, herbs and radish in this delicious, Spring-y frittata - I hope you love it as much as we do! xo
Fennel, Asparagus and Zucchini Frittata
1 cup rutabaga, cut into 1/2" cubes
6-8 stalks asparagus, cut into 2" pieces
avocado or olive oil
1/2 a medium red onion, thinly sliced
1 cup fennel, chopped (reserve fennel fronds)
1 cup zucchini, sliced into quarters
4 large eggs
1 radish, thinly sliced
salt and pepper
baby greens, radish, sprouts, lemon and olive oil to serve
Add the rutabaga to a small pot of salted water and bring to a boil.
Add a generous tablespoon of avocado oil or olive oil to an 8" cast iron skillet and heat over medium high heat. Add sliced red onion and a big pinch of sea salt, and sauté until just starting to caramelize. Add the chopped fennel, stir well to coat with oil, and continue to cook for 3-5 more minutes. Once the fennel begins to soften and caramelizes slightly, add the zucchini and stir again to coat lightly with oil. Cook for another 5 minutes, until zucchini is softened and lightly golden. Remove from heat.
Cut the asparagus into 1 1/2 inch pieces and add to the simmering rutabaga to cook for 2 minutes. Check the rutabaga. Once you can pierce with a fork easily, strain and add both the rutabaga and asparagus to the pan with the sautéed vegetables. Gently toss to mix and season with salt and pepper. Add 1-2 teaspoons more of avocado or olive oil to the pan. Spread the mix evenly across the bottom of the pan. Scatter a few thin radish slices across the top.
Crack the eggs into a small bowl and whisk with a big of salt and pepper. Pour the eggs evenly into the pan, and set over medium heat. Scatter fresh thyme and fennel fronds across the top. Allow to cook for a few minutes, until the edges just begin to set. Carefully run a silicone spatula along the edges of the frittata, allowing the runny egg to fill in the space the spatula creates around the edges of the pan. Continue cooking until the edges are nicely set, but the top of the frittata is still a little runny.
Set the oven to broil. Place the pan under the broiler for 2-3 minutes, watching closely, until the eggs are set.
Remove from the oven and allow the frittata to sit for 5 minutes before slicing and serving. Garnish the frittata with additional fresh thyme and fennel fronds. Serve with greens dressed lightly with olive oil and a squeeze of lemon juice, thinly sliced radish and sprouts. Frittata can be served warm or at room temperature, and leftovers keep well in the fridge for 2 days.