Spring is a time of new beginnings, and Shamrock Foodservice Warehouse is the go-to shopping resource to get you started.
Spring cleaning? We have you covered with a variety of trusted cleaning brands including Windex and Fantastik. Looking for spring savings?
Cutting costs? Check out our March Hot Deals and special vendor promos that we regularly run on top of the competitive and great pricing we offer daily.
Looking for healthy recipes and ingredients? We have the best selection of high-quality, fresh ingredients for lighter recipes that warmer weather calls for.
Get started by adding ingredients for this Spring Vegetable and Herb Frittata recipe by @cookwithjackie to your Shamrock Foodservice Warehouse shopping list for your next visit.
Spring Vegetable and Herb Frittata
Ingredients
- 8 large eggs
- 1/3 cup Shamrock Farms Half and Half
- 1 ½ tsp kosher salt, plus more to taste
- A few turns freshly cracked black pepper
- 2 tbsp unsalted butter
- 1 ½ tbsp neutral cooking oil
- 3 tbsp chopped chives, divided
- 2 cloves garlic, thinly sliced
- 2 c chopped broccolini, cut into ½ inch pieces.
- ¾ c asparagus, chopped crosswise into small coins
- ½ c fresh or frozen green peas
- Juice of ¼ lemon
- 10 basil leaves
- 1/3 c parmesan cheese, plus more for serving
How to Make:
- Prepare your oven. Place rack in middle of oven, preheat to 350.
- Make your egg mixture. In a large bowl, whisk eggs, half and half, 2 tbsp chives, 1 tsp kosher salt, and a few turns of freshly cracked pepper. Whisk until just combined, taking care not to beat too much air into the mixture. Set aside.
- Par-cook your fillings. Place a 12-inch over-safe skillet (we recommend cast iron) over medium heat. Add neutral oil, followed by butter. Be careful as this may cause sputtering while the butter’s water content cooks off.
- Once sputtering subsides, add sliced garlic. Cook for 1 minute, then add broccolini. Cook 1 minute. Finally add asparagus and peas and cook for an additional minute.
- Season with ½ tsp salt, juice of ¼ lemon, and a few turns of freshly cracked black pepper. Add basil leaves to pan, immediately followed by egg mixture.
- Cook on stovetop over medium heat for about 4 minutes, occasionally nudging the eggs around the pan with a rubber spatula so uncooked egg makes contact with bottom of the pan to cook.
- Transfer skillet to oven and bake for 8-10 minutes, until top is just set and edges of frittata are browned and pulling way from sides of pan. Remove skillet from oven, and freshly grate ½ cup parmesan cheese over entirety of frittata. Return to oven, broil on high for 1-2 minutes until cheese is melted and gold brown.
- Cut frittata into thick wedges and garnish with remaining chives and more freshly grated parmesan from the block.
