Spring Frittata

Get the full recipe at www.daphneoz.com/spring-frittata/
Hakuna frittata!
OK, but actually, it really means "no worries" because frittatas can be eaten hot out of the oven, room temperature for an easy lunch with a lovely side salad, or cold out of the fridge for a delectable midnight snack - I recommend a swizzle of sriracha if you’re going this route!!
A frittata is an egg dish that is first cooked on the stovetop to cultivate lovely soft curds, then finished in the oven for a wonderfully plush texture. I’ve filled this spring-inspired version with asparagus, leeks, yellow bell pepper, and tons of fresh herbs for a wonderful savory-sweet combination, with salty pops of creamy feta sprinkled around! Did I mention it all cooks in one pan (choose one with sloped edges if you know what’s good for you - you’ll see lol!) so clean up is easy, too?
Whether you’re looking for a perfect celebratory main or just to up your egg game, take advantage of the season and dig in!
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[@lanaprice5040]

I love watching you cook

[@lrwalters14]

Happy Mothers Day. Having my mom over for Mothers Day and I am making your frittata.

[@whatshername369]

I learned stuff from her. Pretty cool.

[@denisegrosch2744]

That looks delicious!!! You make it look so easy :)

[@brandihesse1562]

I love watching you cook ❤

[@neen79]

👌👌👌👌👌👌👌👌

[@Denise_Warwick]

All the same!