One of my favorite ways to cook is by using as many ingredients as I can, that we’ve raised ourselves. So this frittata is not only delicious, but very satisfying to make.
Frittatas are great because they are so versatile. They’re what I like to call a “clean out the fridge” meal. This recipe calls for a whole dozen eggs, but you could cut back on some of the yolks, change the cheeses, use different vegetables or herbs. When the tomatoes come in season, I might try a Parmesan, oregano and roasted tomato frittata. If it turns out, I’ll post it.
I started this frittata by blanching the asparagus. Get a large pot of water boiling. In the meantime, snap the woody ends off the asparagus shoots. Hold the blade in both hands and bend.
Wherever it snaps, is where the stalk would have been tough.
Then I give a rough chop, you’ll want pieces about 1/2 inch thick. Add the asparagus pieces to the boiling water and let boil for a minute or two. I can tell better by color. When the asparagus turns vibrant green, your done. Strain with a slotted spoon and set aside.
While in the garden, I also grabbed a handful of spring garlic greens, and some chives.
Chop those up fine.
Grate up a brick of your favorite tangy cheese. I used this Irish Swiss. You’ll need about a cup.
You’ll also need 1 dozen farm fresh eggs…thank you ladies.
And a half cup of milk. Whip up the eggs and milk until well incorporated.
And add the asparagus, chopped herbs, and half the cheese.
In an oven proof frying pan. Melt some butter, and add a little olive oil. Add the egg mixture to the pan, throw in a dash of salt and pepper and allow to cook until the sides start to firm up a bit. They will rise a little.
Sprinkle on the remainder of the cheese and place in a 325 degree oven. Cook until puffy and golden brow, about 15 min.
Slice into wedges and enjoy!
To read more about what I’ve got cooking up, visit my website at www.ironoakfarm.blogspot.com