Table of Contents

Spring Frittata With Parsley Pesto

My grandmother, Nonna Emilia, had a garden bursting with life every spring. I remember, as a child, trailing behind her, my tiny hands clutching a miniature trowel, attempting to “help” her tend to her prized herbs. The air was always thick with the scent of earth and fresh parsley, a fragrance that still instantly transports me back to her sun-drenched kitchen. She would often whip up a simple frittata, generously swirled with a vibrant parsley pesto, using the first bounty of her garden. This recipe is my homage to her, a way to keep her memory alive with every delicious bite.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 8
Yield: One 9×13 inch frittata
Dietary Type: Gluten-Free

Ingredients

For the Parsley Pesto:

1⁄3 cup Marcona almonds, toasted
3⁄4 cup Fresh flat-leaf parsley
3 tablespoons Extra-virgin olive oil
2 tablespoons Grated Parmesan cheese
1⁄4 teaspoon Fine sea salt

For the Frittata:

3 tablespoons Extra-virgin olive oil
4 medium Leeks, white and pale green parts only
2 Garlic cloves, minced
2 teaspoons Fresh thyme leaves, finely chopped
Kosher salt & freshly ground Black pepper
2 Zucchini, thinly sliced on a mandoline
15 large Eggs
1 1⁄4 cups Ricotta cheese

Equipment Needed

Food processor
Colander
10-inch skillet
9-by-13-inch baking dish
Non-stick cooking spray
Large bowl
Whisk
Wooden spoon
Larger roasting pan
Mandoline (optional)

Instructions

Prepare the Parsley Pesto: In a food processor, place the toasted Marcona almonds and pulse until they are finely minced. Add the fresh flat-leaf parsley, extra-virgin olive oil, grated Parmesan cheese, and fine sea salt. Puree until all ingredients are well combined, forming a vibrant green pesto. Transfer the pesto to a small container, cover tightly, and reserve in the refrigerator. The pesto can be made a day or two in advance.
Prepare the Leeks: Halve the leeks lengthwise and then cut them crosswise into ½-inch pieces. Place the sliced leeks in a colander and rinse thoroughly under cool water, carefully checking for any dirt trapped between the layers. Drain the leeks well; you should have approximately 4 cups of sliced leeks.
Sauté the Leeks: Coat a 10-inch skillet with 2 tablespoons of the extra-virgin olive oil and place the skillet over medium heat. Once the oil is hot, add the rinsed and drained leeks, minced garlic, and finely chopped fresh thyme. Cook, stirring occasionally, until the leeks are tender but not browned, about 10 minutes. Season with kosher salt and freshly ground black pepper to taste.
Prepare the Baking Dish: Coat a 9-by-13-inch baking dish generously with non-stick cooking spray. Transfer the sautéed leek mixture to the prepared baking dish and spread it out in an even layer across the bottom.
Sauté the Zucchini: To the same skillet, add the remaining 1 tablespoon of extra-virgin olive oil and return the skillet to medium heat. Add the thinly sliced zucchini and sauté for about 5 minutes, or until the zucchini is tender. Season with kosher salt and freshly ground black pepper to taste.
Layer the Vegetables: Transfer the sautéed zucchini to the baking dish, spreading it evenly on top of the leeks.
Prepare the Egg Mixture: In a large bowl, combine the 15 large eggs, 1 1/4 cups of ricotta cheese, and the reserved parsley pesto. Whisk together until the mixture is thoroughly blended and smooth. Season generously with kosher salt and freshly ground black pepper.
Combine Vegetables and Egg Mixture: Gently stir the egg mixture with a wooden spoon to ensure it’s fully incorporated with the cooked vegetables in the baking dish. Distribute the mixture evenly over the leeks and zucchini.
Prepare the Water Bath: Preheat the oven to 300 degrees F (150 degrees C). Place the baking dish inside a larger roasting pan. Carefully pour hot water into the roasting pan, filling it halfway up the sides of the baking dish to create a water bath. This gentle cooking method ensures a creamy, evenly cooked frittata.
Bake the Frittata: Carefully transfer the roasting pan with the baking dish and water bath to the preheated oven. Bake the frittata for 50 minutes.
Check for Doneness: After 50 minutes, gently shake the pan. If the frittata still appears loose in the center, return it to the oven for another 5 minutes, or until it is set and only slightly jiggly in the very center. The center should be mostly firm.
Cool and Serve: Remove the frittata from the water bath and allow it to rest at room temperature for at least 15 minutes before cutting and serving. This allows the frittata to set fully and makes it easier to slice.

Expert Tips & Tricks

Toasting the Almonds: Toasting the almonds before making the pesto intensifies their flavor, adding a richer, nuttier note to the dish. You can toast them in a dry skillet over medium heat for a few minutes, or in the oven at 350°F (175°C) for 5-7 minutes. Watch them carefully to prevent burning!
Rinsing the Leeks: Don’t skip the thorough rinsing of the leeks! Leeks tend to trap dirt between their layers, and no one wants a gritty frittata.
Water Bath Benefits: The water bath is crucial for a tender, creamy frittata. It prevents the eggs from cooking too quickly and becoming rubbery.
Ingredient Swaps: If you don’t have Marcona almonds, regular almonds work just fine. You can also substitute other spring vegetables like asparagus or peas for the zucchini.
Make Ahead: The pesto can be made up to 3 days in advance. The frittata itself is best served fresh, but leftovers can be stored in the refrigerator.

Serving & Storage Suggestions

The Spring Frittata with Parsley Pesto is delicious served warm or at room temperature. Cut it into squares or wedges and serve as a brunch dish, light lunch, or a flavorful side dish. Garnish with a sprinkle of fresh parsley and a drizzle of extra-virgin olive oil for an elegant presentation.

Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) or in the microwave. While it’s best eaten fresh, freezing is possible. Cut the frittata into individual portions, wrap tightly in plastic wrap, and then place in a freezer bag. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	368.8 kcal	N/A
Calories from Fat	249 g	68%
Total Fat	27.7 g	42%
Saturated Fat	8 g	40%
Cholesterol	369.4 mg	123%
Sodium	293 mg	12%
Total Carbohydrate	11.6 g	3%
Dietary Fiber	2.1 g	8%
Sugars	3.8 g	15%
Protein	19.3 g	38%

Variations & Substitutions

Vegetarian: This recipe is already vegetarian.
Dairy-Free: Substitute the ricotta cheese with a plant-based ricotta alternative, such as a cashew ricotta.
Vegan: Substitute the eggs with a mixture of chickpea flour and water (adjust measurements based on chickpea flour packaging instructions for an egg replacement). Use a plant-based parmesan cheese for the pesto.
Different Herbs: Experiment with other fresh herbs in the pesto, such as basil, mint, or chives.
Seasonal Vegetables: Adapt the recipe to use other seasonal spring vegetables like asparagus, fiddleheads, or spring onions.

FAQs (Frequently Asked Questions)

Q: Can I use frozen vegetables in this frittata?
A: While fresh vegetables are preferred for the best flavor and texture, you can use frozen vegetables. Be sure to thaw them completely and drain any excess water before adding them to the frittata.

Q: Can I make this frittata ahead of time?
A: While it’s best served fresh, you can prepare the frittata up to 24 hours in advance. Store it covered in the refrigerator and reheat gently before serving.

Q: What if I don’t have a mandoline to slice the zucchini?
A: If you don’t have a mandoline, you can slice the zucchini thinly with a sharp knife. Aim for slices that are about 1/8 inch thick.

Q: Can I add meat to this frittata?
A: Yes, you can add cooked bacon, sausage, or ham to the frittata for a heartier dish. Add the cooked meat along with the sautéed zucchini.

Q: My frittata is browning too quickly on top. What should I do?
A: If the frittata is browning too quickly, you can loosely cover it with aluminum foil during the last 15-20 minutes of baking. This will help to prevent over-browning.

Final Thoughts

I hope this Spring Frittata with Parsley Pesto brings a touch of springtime joy to your kitchen. It’s a celebration of fresh, vibrant flavors and a wonderful way to use seasonal ingredients. Don’t be afraid to experiment with different herbs and vegetables to create your own unique version. Whether you’re serving it for brunch with friends or enjoying it as a light supper, I encourage you to give this recipe a try and share your creations with loved ones. Perhaps pair it with a crisp glass of Sauvignon Blanc and a simple green salad for a complete and satisfying meal. Buon appetito!

Spring Frittata With Parsley Pesto Recipe