In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another!
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Buon appetito!
Frittata di Primavera
dalla cucina di La Gazzetta Italiana
An easy, rustic Italian dish perfect for brunch, lunch, or a light dinner — packed with spring greens, herbs, and cheese.
Serves: 4–6
Prep Time: 15 min | Cook Time: 20 min
Ingredients:
8 large eggs
¼ C. whole milk or cream
½ C. grated Parmigiano Reggiano
1 T. olive oil
1 T. butter
1 small leek, white part only, thinly sliced
1 C. asparagus, trimmed and cut into 1-inch pieces
½ C. peas (fresh or thawed if frozen)
½ C. zucchini, thinly sliced or diced
2 T. fresh basil or parsley, chopped
Salt & freshly ground black pepper, to taste
Optional: ricotta, goat cheese, or pecorino dolloped or crumbled on top before baking
Directions:
Preheat the oven to 375°F. In a medium bowl, whisk the eggs with milk, Parmigiano, chopped herbs, salt, and pepper. Set aside. In an oven-safe nonstick skillet (about 10 inches), heat the olive oil and butter over medium heat. Add the leeks and cook until soft (about 2–3 minutes). Then add asparagus, peas, and zucchini. Sauté for 4–5 minutes, until just tender and bright green. Pour in the egg mixture, making sure it spreads evenly among the vegetables. Let cook undisturbed for 2–3 minutes until the edges begin to set. If using, dot with ricotta or sprinkle with goat cheese on top. Transfer the skillet to the preheated oven and bake for 8–10 minutes, or until the frittata is puffed and fully set in the center. Let it cool for a few minutes, then slice and serve warm or at room temperature.