Monday, May 7, 2012

Morel, Asparagus, Spinach Frittata with Sun Dried Tomatoes and Chevre.

We are beginning to harvest a few things from the garden. The asparagus is doing great this year, and we've already enjoyed it with a few meals. It grows so fast that sometimes i can check it in the morning, and the shoots are only 2-3" tall and when i check again in the evening they are ready to be picked!!
We have an abundance of Egyptian 'walking' onions. They spread each year and can be harvested at anytime. They don't get a huge bulb on the end like traditional onions, but they are more like a leek or giant green onion. We have an abundance of eggs, as we finally have some pretty reliable laying hens.
We're also beginning to harvest leafy greens. For this recipe i picked a couple handfuls of spinach leaves. i also used a few of the morels we collected on Sat. some sun-dried tomatoes i dried last year and a bit of goat cheese i had made.
So this meal was completely homegrown/foraged. Except for a bit of oil i added to the pan and the salt and pepper.
All ingredients in this recipe are approx. i don't really measure the veggies, i just add a handful until it looks good. Add more if needed. So you don't have to use 1/2 cup exactly...add however much or little you want.


  • 1/4 cup sun-dried tomatoes re-hydrated and chopped
  • 2 tablespoons olive oil
  • 1/2 cup onion, thinly sliced
  • 1 cup morel mushrooms cut into thin slices
  • handful or two of fresh spinach shredded
  • small bunch (4-6 stalks) of asparagus, broke into 3"-4" pieces
  • a few TBSP of crumbled goat cheese (chevre)
  • 6-8 eggs (my eggs were on the small side, so i used 8)
  • minced garlic, fresh basil, rosemary (optional).
  • Sea salt and pepper to taste (optional)


  1. Preheat oven broiler.
  2. Heat oil in large, oven-proof skillet. (cast iron works well) Add onion and mushrooms and sauté until onions are translucent. Add spinach, asparagus and garlic and sauté for another 3 minutes. Transfer vegetables into a bowl and set aside.
  3. In a large bowl, beat the eggs. Heat a bit more oil in the skillet over medium heat, move it around the pan so it coats the bottom and walls. Then add the eggs. Add the vegetable mixture, spreading it evenly through the eggs. Drain the sun-dried tomatoes and add those to the egg mixture. Sprinkle herbs/salt/pepper over the top as desired.
  4. Turn heat to low and allow the egg mixture to cook until the bottom is set (15-18 minutes). Sprinkle goat cheese on top. Transfer the skillet into the preheated oven (broil) and allow the top to finish cooking (2-3 minutes).

Take it out when the egg has finished cooking, and has started to brown just a bit.

Frittatas are super easy and delicious. They are a great way to use up lots of eggs if you have an abundance and can be served for any meal. You can really use any veggies that are in season or that you have on hand.

If feels good to start getting out of our winter eating rut, and back into eating fresh from the garden foods.

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