Spring Asparagus Frittata Recipe

Use up that spring egg surplus with this Spring Asparagus Frittata Recipe.


| March/April 2014


This dish serves well for breakfast, lunch or supper, and is especially nice with morels. Add some bacon or sausage for extra protein and flavor.

MORE FROM FRESH SPRING RECIPES FROM THE GARDEN:
Fresh Spring Recipes from the Garden

Spring Asparagus Frittata Recipe

Yields 6 servings.

5 new potatoes, cut into 1/2-inch pieces, or 5 medium-sized morels, sliced
4 tablespoons olive oil, divided
Sea salt and black pepper, to taste
7 to 8 asparagus spears, cut into 3/4-inch pieces
10 eggs
1  1/2 cups shredded mozzarella cheese, divided
1/4 cup minced chives, plus extra for garnish
Sour cream, for serving

Preheat oven to 500 F.

In medium bowl, toss potatoes with 2 tablespoons oil, salt and pepper. Place on baking sheet and bake for 15 minutes; check for browning. Reduce oven temperature to 450 and bake for additional 10 minutes, or until tender. Remove from oven and allow to cool. Leave oven on. 





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