Spring has officially begun in my book because there is asparagus at the farmer’s market! I have gotten 2 bundles of these delicious, tender and nutritious greens for the past two weeks. The thing about asparagus is that if you want to get it locally, the season is SHORT- 3-4 weeks at the maximum. So this is definitely a get it while you can commodity when eating locally.
Frittatas are an easy omelet to make because there is no flipping involved. Once you pour the eggs into the pan, you basically let the heat take care of the rest.
Asparagus Frittata with Mushrooms and Spring Onions
6 eggs (from my dear friend Jeanine’s mom’s chickens)
2 T cream/milk
salt and pepper to taste
1 T EVOO
1 T butter
Asparagus, chopped into 1 inch pieces (Lyon Farms)
Spring onion, diced (Cane Creek Farms)
Mushrooms, medium dice (somewhere in PA)
Garlic, one clove, minced
Cheese, shredded, as much as you want (1/3-2/3 cup is usually good), we used raw milk cheddar this time
- Preheat Broiler.
- In a bowl, beat together eggs, milk and salt and pepper.
- In a medium to large skillet, melt the EVOO and butter.
- Add veggies to the pan, and saute. (I would add everything other than the asparagus first and then add the asparagus for only the last minute or so, so that is stays bright green and crisp).
- Put the heat to medium-high, pour in the egg mixture. Cook for 2-3 minutes.
- Spring the cheese evenly over the eggs.
- Reduce heat to medium low and cook for about 2 more minutes, until the bottom has started to set (the top will be runny still)
- Broil for about 5 minutes- until the top is set and golden brown and delicious looking.
- Remove from oven, and let stand for about 2 minutes.
- Carefully flip onto a plate and then cut into slices to serve. (Or if you break it like I did, just serve in clumps, it’ll still be just as yummy)
Frittata is a great yummy choice for all seasons; if you use the freshest produce available it will always be so yummy!