Spring Veggie and Potato Frittata

1: To pickle shallots, bring apple cider vinegar, water, sugar, 1 tsp salt, and peppercorns to a simmer in a small saucepan over medium heat.

2: Add shallots to a jar and pour vinegar mixture over top. Close the jar and set aside for at least 30 minutes before using.

3: Preheat oven to 375°F.

4: Toss potatoes in olive oil and salt, then transfer to a parchment-lined baking sheet and roast for 30 minutes until softened.

5: Heat 3 tbsp olive oil in a 10-12” oven-safe skillet over medium heat.

6: Add mushrooms and asparagus to the pan and sauté until slightly softened.

7: Mix in ½ tsp salt, green onion, and spinach, and cook until spinach has wilted.

8: Add in the roasted potatoes, dill, and parsley, then mix well.

9: Pour the egg mixture over the vegetables and reduce heat to medium-low.

10: Let the eggs cook undisturbed for three minutes to set the bottom, then transfer the skillet into the oven.

11: Finish cooking for 12-15 minutes or until the eggs are fully cooked through.

12: Garnish with pickled onions and fresh herbs or microgreens.