At Home with Inga: Spring Frittata

June 3, 2015 PBS Wisconsin Leave a Comment

I think it’s safe to say that we all love the food featured on Around the Farm Table. If you’re looking for more recipes and cooking tips, check out our new series of blog posts, where Inga shares some of her favorite meals – the type of recipe that’s local, seasonal and that might make it to her table during a busy week. Enjoy, and feel free to share your own opinions and adjustments to any of the recipes. At any rate – here’s Inga:

Eggs, asparagus, nettles galore: spring is full of abundance here at the farm. The cows have calved, and the barnyard is abuzz with the mooing of tiny newborn babies. The grass needs cutting and another batch of lettuce needs sowing.

Whether you’re waiting on your neighborhood’s CSA or foraging for your own greens, as the days get longer they also seem to be filled with more and more activity.

But we can put all that off for an hour while we sit down for breakfast, talk about the day, and absorb the sights and smells of spring. I’ll grab some eggs from the coop if you gather some asparagus. A handful of nettles and a few chives might be nice, too. Everything tastes good in a frittata!

Spring Frittata
Serves 4

Ingredients:
– 6 Eggs
– 2 C. loosely packed nettle leaves (for more information on nettles, how to use them and where to buy them, check out this Madison.com article)
– 1/2 Yellow Onion, diced
– 5 Asparagus Spears, steamed for two minutes and cut into 1-inch pieces
– 1/4 C. Whole Milk or Cream
– 1-2 Tbsp. Butter
– 1/2 C. Grated Cheese, any type of cheddar works well
– Salt and Pepper to Taste
– 1 Tbsp. Minced Chives, for garnish

Instructions:
1. Preheat oven to 400 degrees.

2. In a sauté pan set over medium heat, melt a tablespoon of butter. Cover the bottom and sides of pan with the melted butter.

3. Add the onions and sweat for two or three minutes. Add the nettles and cook until wilted, another two minutes.

4. Remove onion and nettle mixture from the pan and set aside.

5. Whisk the eggs and milk or cream together with some salt and pepper.

6. Return the pan to medium-high heat, adding more butter if necessary. Pour in the egg mixture and let it sit untouched for 30 seconds. Gently move around the cooked eggs from the bottom of the pan with a spatula, allowing the raw egg mixture to take its place. Only do this a few times, because you don’t want to cook all the egg mixture.

7. After about a minute or two, remove the pan from the heat and artfully add the onions, nettles, asparagus and grated cheese to the top.

8. Bake in the oven for about ten minutes or until the cheese is melted and the eggs are set.

10. Let the frittata cool slightly, serve and enjoy!