And with the arrival of spring comes every opportunity to celebrate the rites the season and all of its deliciously ripened goods from the garden. Take a look at this list of what’s in season now … and then try out the recipe below that overflows with springtime goodness.
Ripe and Ready for your Sunday Brunch
SPRING ONION FRITTATA
Serves: serves 2-3 as a main course, 4 as a side
*If you’re non-dairy, skip the cheese
* Feel free to sub in whatever veggies you like
- 5 eggs
- ⅓ cup water or milk
- 1 large clove garlic, minced
- olive oil, for the pan
- 3-4 thin spring onions, chopped small, plus slice a few into thin vertical strips
- ½ cup chopped asparagus tips
- ½ cup peas
- ¼ cup fresh mozzarella pieces*
- ¼ cup crumbled feta*
- ¼ cup chopped tarragon
- salt & pepper
- a few pinches of red pepper flakes
- Preheat your oven to 425 degrees F.
- In a medium (8-inch) skillet, lightly sauté the chopped onions & asparagus pieces in a bit of olive oil, salt & pepper. Remove from the pan after just a few minutes.
- Blend eggs, water, salt and pepper in a blender until combined and lightly foamy
- Wipe out the skillet you used previously and coat it with a bit of olive oil. Pour in the eggs and add half of the veggies. Put the skillet in the oven, and bake for 15 minutes. Then (carefully, without moving the skillet around too much), add the rest of the veggies and the cheeses. Continue to bake for another 15 minutes or until the Frittata is puffed up and the eggs are set.
- Top with chopped tarragon, a grind of pepper and a few red pepper flakes. Let cool before slicing.