Martha Stewart’s Springtime Favorites | 8 Seasonal Recipes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Preheat the oven to 375 degrees.

Brush morel mushrooms with a paintbrush, trim the ends if woody, and split them in half to check for creatures.

Melt butter in a pan and add the halved morels and 1 tablespoon of shallots.

Season with black pepper and a pinch of salt to help the mushrooms exude moisture.

Deglaze the pan with cream sherry.

Add a little cream cheese to the mixture.

Prepare fava beans by removing them from their skins.

Add garlic and thyme to a baking dish with cherry tomatoes, salt, pepper, brown sugar, olive oil, and balsamic vinegar.

Roast the tomato mixture in the oven at 325 degrees for about 40 minutes.

Heat a 12-inch non-stick frying pan with oil and add sliced onions, cooking until softened but not browned.

Cut Swiss chard stems into half-inch pieces and add to the pan, followed by the leaves cut into half-inch pieces.

Whisk together 18 eggs until fluffy but not frothy.

Add the Swiss chard to the pan, followed by the egg mixture, and season with salt and pepper.

Add the roasted tomatoes and feta cheese to the egg mixture in the pan.

Preheat the oven to 425 degrees and transfer the frittata to the oven to cook for 15 to 20 minutes.

Once cooked, cut the frittata into wedges and serve.

Cooking Techniques

Equipment Needed

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Allergens