Tag Archives: frittata

Asparagus Frittata

Asparagus Frittata Recipe

Memorial Day is the traditional segue to summer. And in the Great Lakes, it’s the start of weekend gatherings–at home, at the cottage, and at the campsite. What’s a quick and easy way to enjoy breakfast together? A simple frittata with seasonal vegetables. And right now, it’s asparagus season.

Most people in Michigan can’t wait for the first asparagus to show up at farmers markets and roadside stands. I’m one of them. As soon as the Holland Farmers Market opened in May, I was there with my basket, loading up on this spring vegetable that can be prepared so many ways. Putting it in a frittata is one of my favorites. In addition to the asparagus, I buy the rest of the ingredients from our local farmers at the Holland Farmers Market: pastured eggs from Grassfields, red onions from Visser Farms, and goat cheese from Country Winds Creamery. (Another reason why I love this recipe? You can cook it over a campfire, too!)

Asparagus Frittata

Serves 4.

3 T. olive oil

1/2 medium red onion, thinly sliced

1/2 lb. fresh asparagus, trimmed and chopped into 1-inch pieces

8 eggs, beaten

Salt and pepper to taste

1/2 cup grated cheddar cheese, 1/4 cup Pecorino cheese,  or dollops of goat cheese

Optional: chopped fresh herbs such as rosemary, thyme, tarragon, or parsley

Put 1 tablespoon of olive oil and vegetables into a large oven-proof skillet. Saute onions with asparagus on medium heat until nearly tender, about three minutes. With a slotted spoon, remove vegetables from pan. (Note: You can also leave the veggies in and pour the eggs right over them but I remove them and do the next steps first so the frittata doesn’t stick to the pan.)

Add salt and pepper to eggs, then stir. (If using herbs, add them now.) Heat remaining 2 tablespoons of olive oil in skillet on medium-high heat until bubbly. When oil is very hot, pour egg mixture into pan. As edges cook, lift up with a spatula and tilt pan so uncooked egg mixture runs underneath. Continue until eggs are no longer runny. (It will still be slightly soft.)

Preheat broiler on high. Spoon vegetables evenly over egg. Sprinkle cheese or place dollops over entire pan. Put pan in oven under broiler flame and immediately reduce to low. Broil about 3 minutes, checking occasionally. Frittata is done when the edges are brown and the cheese is bubbly (or soft for goat cheese).

Remove from oven and let set about a minute. Cut into eight slices and serve.

Asparagus Frittata Recipe

Cooking over a campfire? Just place foil on over the pan to cook the top of the frittata.

Frittata with Fresh Chevre, Red Onions, and Lacinato Kale

We just got home from a week in Florida and there wasn’t much food in the house. After a quick trip to Nature’s Market, our local health food/organic produce store, Bill came home with some lacinato kale and happy eggs so we could make a frittata for dinner. One thing we brought back with us from our trip was fresh chevre from Sweet Grass Dairy in Thomasville, Georgia.

It was the perfect complement to our local Grassfields eggs for our frittata.

As with my other frittata recipes, the process is pretty easy.

First, saute some sliced red onions in olive oil, then set them aside.

Wash and remove stems from a small bunch of lacinato kale. Chop, sprinkle with salt, and saute in olive oil about five minutes.

Remove the kale from skillet and set aside.

Then, add more olive oil to the skillet and heat just until smoking. Meanwhile, beat five eggs in a bowl and pour them into the skillet when it’s hot. Keep lifting the edges to let the uncooked egg run underneath.

When egg is mostly set, add the kale and onions, and dot with cheese.

Broil on low heat for 2-3 minutes until nicely browned. (Goat cheese will melt but not brown like most cheeses do.)

Serves two nicely for dinner!

Herb Frittata Inspired by My Winter Herb Garden

One winter night in February I was flying solo for dinner. I was also short on food. So I decided to make a frittata because we almost always have happy eggs in the fridge.

Then I remembered my Winter Herb Garden, which seems to be holding on through the dead of winter, even when temps got to -4 degrees F outside.

So I started snipping the greens, some of which I think might be arugula, as well as spinach, oregano, and parsley.

I sautéed some slices of red onion, mixed three eggs together (salt and pepper to taste), poured them in a skillet with hot olive oil, and cooked the eggs like I’d do for any frittata. When the eggs were almost set, I sprinkled the chopped greens and herbs on top.

Then I added the onion and some grated Pecorino cheese.

Under the broiler it went for about 2 1/2 minutes, with me checking every 30-60 seconds to make sure it didn’t burn.

With a garnish of grape tomatoes, black cured olives, and a sprig of parsley from the garden, I was ready to eat.

Doesn’t it look like summer has arrived in Michigan?

Breakfast for Dinner: Bacon Leek Frittata

Bill and I love frittatas for dinner. So when we had some nitrite-free bacon leftover in addition to some chopped leeks in the freezer, it seemed we were destined to make a frittata for dinner.

I had never frozen leeks before I went to a freezing and canning seminar at Lubbers Farm last September. That’s when Kathy Rafter, the instructor, suggested chopping certain vegetables for freezer storage. I promptly preserved some of the leeks I got from Visser Farms and took them out to thaw the day I planned on making the frittata.

What I found interesting was the consistency of the leeks when they were thawed. Like my frozen strawberries and blueberries from last summer, they became somewhat mushy once thawed. What that meant for my frittata is I didn’t have to saute them prior to using them, which is really convenient. (Normally, I would cook them until tender, about 8 minutes, when using them in a fast-cooking dish such as a frittata.)

So how did I make this delicious wintertime meal?

It’s so easy….

Chop up about 4 strips of bacon and saute it until crispy.

After mixing 5 happy eggs together and seasoning with salt and pepper, heat up the pan that the bacon was fried in (after draining the grease).

Add some olive oil. (The key is to not let those eggs stick.) When the pan is really hot (indicated by a sizzling sound when you sprinkle a couple drops of water in the grease), pour in the eggs.

On medium to low heat, loosen the edges and swirl around the uncooked egg mixture, letting it slide under the cooked part until the egg is mostly set.

Add the leeks, then the bacon.

If desired, add some grated cheese such as Pecorino.

Broil on low heat for about two minutes, keeping an eye on the frittata since oven temps can vary.

Remove from the oven, cover with a lid to let set a couple minutes. Then cut into wedges and serve.

If you like frittatas, check out the other recipes I’ve posted: Frittata! and Frittata over a Fire.

Frittata Over a Fire

Last winter I posted a frittata recipe as a suggestion for a quick, vegetarian meal–either breakfast, lunch, or dinner. Ever since, Bill and I have been making them at least every couple of weeks for dinner. They’re easy, nutritious, and yummy!

But my frittata fetish really began a long time ago during camping vacations because it’s an easy meal to make over a campfire.

If you have veggies to use up after a couple days of camping, just saute them with olive oil and salt in an iron skillet on the fire grate. My friend Sandy and I made this frittata a few weeks ago while camping in Northern Lower Michigan. We started with chopped zucchini and onion.

Mix up some happy eggs, such as the ones we got from Grassfields.

Pour the egg mixture right on top of the vegetables and add some grated parmesan cheese. Then cover with foil.

The frittata is ready to eat when the egg is set. To keep it from burning, remove the skillet from the fire and leave the foil on. The hot iron pan will continue to cook the egg.

Cut into serving pieces.

Enjoy with toast, plus potatoes cooked over the fire the night before. And don’t forget a little Sunset Peach cider from Good Neighbor Organic Vineyard & Winery, or try a Bellini like Bill and I enjoy with our oat cakes!

Holland Farmers Market Chef Series, Part 3

For the third week in a row, I attended the Holland Farmers Market Chef Series demo, this time with Chef Jim La Perriere. (To see the last two weeks’ posts on this series, check out “The Fine Art of Greens” by Pam Zinn and “What to Do with Rhubarb?” by Jesse Hahn.) Unfortunately, the sound system wasn’t working well, so this time I’ve included photos instead of video. And, note to market organizers: It’s VERY HOT in the sun! Please move the demo into the shade next week!

Jim La Perriere, a personal executive chef who offers “distinctive dining in the comfort of your own home,” has a farm-to-table philosophy. He demonstrated three great recipes that incorporate local produce, which can be purchased right at the market: Asparagus and Spring Garlic Vichysoisse; Horseradish, Caper, and Dill Creme Fraiche; and Spring Vegetable Frittata with Pancetta and Smoked Salmon.

Check out the photos from the demo:

Chef Jim talks about choosing and chopping leeks.

Pureeing the Asparagus and Spring Garlic Vichysoisse in a blender.

The view from the mirror….

Choosing vegetables for the next dish.

There’s always a nice turnout for the Chef Series.

Preparing the dill for the Horseradish, Caper, and Dill Creme Fraiche.

Stirring the creme fraiche.

Sauteing vegetables for the frittata.

Flipping the frittata….

It’s Memorial Day weekend and the market is packed!

The Chef Series is a unique event for a farmers’ market. Check it out each Saturday this summer through September 11.


A simple, quick, cheap vegetarian dinner Bill and I enjoy is a frittata. (It also makes a great breakfast, either at home or when camping.)

Frittata for Two

Mix together six happy eggs, a splash of milk (or rice milk if you’re allergic to dairy), salt and pepper.

Heat a few tablespoons of olive oil in a large skillet until very hot. Add egg mixture and cook on medium heat. When edges begin to solidify, gently lift them up and let uncooked egg mixture slide underneath. Keep doing this in order to cook the eggs and prevent the frittata from sticking to the pan.

Add some herbs, such as rosemary.

Then cover with shredded cheese. (We used a Greek cheese due to Bill’s allergy to cow milk products.) Remove from heat and cover with a lid until set.

Then broil for a minute or two (watching carefully) on low heat. Cut frittata in two.

Serve with fried potatoes and onions, grilled baguette, and a side salad.