Swing into the joy of spring with these light and fresh kitchen favorites. Try this one for breakfast!
Created by Amber Sullivan
- Nonstick cooking spray
- 1 tbsp avocado oil
- 5 small sweet peppers, thinly sliced
- 8 eggs
- 1/2 cup milk (or half and half)
- 1/2 cup grated cheddar cheese
- 4 scallions or spring onions, chopped
- 2 cups broccoli, grated or chopped
- Cracked black pepper
- 1 tsp smoked paprika
- 1 ¼ tsp salt
- 2 cups fresh arugula (or greens of choice)
- 1 tbsp fresh dill, chopped
- Toppings: lemon juice, olive oil and salt and pepper to taste
- Shaved radishes or halved baby tomatoes
- Preheat oven to 400 degrees F; generously coat a cast iron or oven-proof pan with nonstick spray and add the avocado oil
- Sauté peppers, scallions and chopped broccoli for 5 to 6 minutes until soft; add a pinch of salt and lower the heat
- Whisk 8 eggs together in a large bowl, and add milk, most of the grated cheese, paprika, salt and pepper; stir to combine
- Pour mixture over vegetables in pan; add remaining grated cheese on top, then transfer pan to oven for 10 to 14 minutes, until set and golden brown (frittata mixture can also be baked in individual portions in muffin tins — adjust oven temperature to 375 degrees F and bake for 20 minutes)
- In another bowl, mix together greens, fresh dill, a squeeze of lemon, a drizzle of olive oil, a pinch of salt and some shaved radishes or baby tomatoes
Slice frittata and top with hot sauce; serve with a side salad and enjoy leftovers all week!
Chef Amber Sullivan moved to Los Angeles six years ago and discovered her love for farmers’ market-driven California cuisine. She loves to cook for others, focusing on unique, seasonal ingredients for innovative and healthy yet flavorful dishes. Beyond the restaurant industry, Amber has worked as a private chef, developed menus and recipes as a consultant, taught cooking classes, catered events and promoted food pop-ups out of her home in Silverlake. Visit her on Instagram, @eatbyhand.