A frittata is crust-less quiche with Italian roots. I’ve long been a fan of the frittata because they are quick to prepare, and there are so many possibilities for flavor profiles. The vegetables and cheeses that you choose for your frittata can (and should!) change with the seasons. Using the same preparation as in this recipe, here are some seasonal twists you may want to try.
- In spring, try 1 1/2 cups of asparagus, 1 1/2 cups diced new potatoes, 3 cups spinach and 1 cup chèvre.
- To celebrate the bounty of summer, use 3 cups roasted summer vegetables like peppers, tomatoes and zucchini with a zesty pepper jack cheese.
- In the fall and winter, roasted squash can be swapped in in place of the sweet potatoes and taste delicious combined with 3 cups diced russet potatoes, 1/2 caramelized onions, 1 1/2 cup cooked sausage crumbles and 1 1/2 cups smoked Gouda cheese.
Since we can never eat enough good-for-us super foods like kale and sweet potatoes, this combination is my latest favorite.