An easy and delicious recipe that uses fresh spring produce. If you’ve never had sauteed radishes before then you’re in for a treat. They take on a whole new type of flavor. You can also substitute other veggies or add ins and make it your own. I generally finish a fritatta by sliding out onto a plate and then inverting it back into the skillet. Chrisie finishes hers in the oven. I’ve included the oven finishing method here as well.
10 farm fresh eggs
2 tablespoons cream, half and half, whole milk, or dairy free oat creamer
1 garlic clove, chopped
1 bunch of radishes and their greens
1/2 cup petite spring peas
1/2 cup Asiago cheese
Salt, pepper, and dried thyme.
Wash the radishes and greens. Trim and slice radishes into rounds. Slice greens into ribbons.
Add olive oil to a large skillet (oven proof if you’re going to finish cooking in the oven – and preheat your oven to 425 f) and saute radishes and greens over medium heat for 7 or 8 minutes. Season with pinches of salt, pepper, and a bit of dried thyme. Add garlic and peas and continue to cook for another 5 minutes, stirring occasionally.
While veggies are cooking, whisk together eggs, milk/cream, and cheese. Once veggies are cooked, pour the egg mixture over top of them into the skillet. Allow the fritatta to cook until the edged are browning. At this point you can loosen the edges and bottom with a spatula and slide the fritatta onto a plate, then invert it back into the pan to finish cooking. Or you can finish your fritatta in the oven. Transfer your skillet to the oven and bake for 7-10 minutes, watching that your fritatta doesn’t get too brown. Enjoy!