We've been enjoying the first new spring crops from the garden (and forest) lately - dandelion, chives, sorrel, fresh garlic, spinach, fiddleheads, wild leeks, and of course asparagus. The asparagus was planted about 5 years ago near our strawberry patch, and dug into a trench. The first year the shoots were too small to harvest, but over the years have become mature enough and so well-established that we have a decent sized patch to feed the two of us plus guests. Worth the wait!
Asparagus Frittata (with our farm fresh eggs)
A frittata is the perfect quick use for a time when there are just too many eggs in the house! Our hens have started laying well again, and we need to find new and exciting ways to use the excess. Friends and neighbours are generously happy to take eggs from us, but we still eat our fair share. The frittata is an Italian open-faced omelette - use whatever vegetables you have that are in season. Especially nice with asparagus and tomato...
3 Tbsp margarine
1 cup chopped asparagus (1-inch pieces)
2/3 cup chopped green onions, or other onions
1 tomato, chopped
1 cup shredded cheese, optional
1 Tbsp fresh basil or oregano
6 eggs
1/4 tsp sea salt and black pepper
1) In well-oiled cast iron skillet heat margarine, then add vegetables and saute until tender.
2) In medium bowl combine sauted vegetables, herbs, cheese, and spices.
3) Beat together eggs and add to vegetable mixture.
4) Re-oil cast iron skillet and heat on medium high.
5) Pour eggs into skillet, cook until bottom of egg is slightly set. Then place in preheated 350F oven and continue to cook for about 10 minutes until all egg is set and cheese is golden.
6) Can place under broiler for 2 minutes if desired.
7) Excellent with wholegrain bread as breakfast, lunch or dinner. Serves 2-3.
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