My final Garden of Eve Farm CSA box for the Winter contained some great Spring foods, including Asparagus. I decided to use the eggs, parsley and asparagus to make a frittata. Frittatas are great to breakfast, lunch, dinner or even a light snack. They are a great item to use up items in the fridge. Feel free to substitute any cheese or your favorite herbs into this dish. I use organic ingredients but conventional can be used. I also added some chives from my garden. The cheese is from Catapano Goat Farm on Long Island and it too can be purchased from the Garden of Eve. Use your favorite kind.
10 eggs, farm fresh are best
1/2 cup milk
1 lb asparagus, small sliced
1 TBS chives, minced
1 TBS parsley, minced
Salt and pepper
2 - 3 oz goat cheese, broken into small pieces
Here's how:
Preheat the oven to 375 degrees F.
Crack the eggs into a large bowl.
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| Eggs from Garden of Eve |
Add the milk and then scramble the eggs.
Add the asparagus, herbs, salt and pepper.
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| 10 Chive stalks |
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| Chives chopped |
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| Enough to chop into 1 TBS |
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| Asparagus |
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| Tough bottoms removed and diced into small pieces |
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| Everything into the mixing bowl |
Place a large, oven safe, non-stick pan onto the stove. Spray it with non-stick spray. Turn the stove onto a medium high heat.
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| Pan is sprayed |
Pour the egg mixture into a pan.
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| Egg mix into the pan. You can see it setting up around the edges |
Place the cheese in.
Use a rubber spatula to loosen the edges and prevent it from sticking to the bottom, cooking for 2 minutes total.
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| Cheese added, eggs mixed and ready to go into the oven |
Place the pan into the oven for 30 minutes.
Remove.
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| Frittata is done and slightly browned. You can see all the elements in it |
Serve hot, room temperature or cold. This is great for any meal.
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