Spring Garden Frittata

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Our Spring Garden Frittata Bundle gives you everything except the few tablespoons of milk that you'll need. It's perfect for breakfast, brunch, lunch or dinner....heck, even a snack! 

6 eggs - you'll be getting our beautiful multi color heritage breed eggs
8 radishes, sliced thinly crosswise
1 stalk green garlic  
1 leek, white part only, cleaned well, halved lengthwise and sliced into 1/4 inch half moons
3 green onions, sliced thinly crosswise
1 half pound asparagus, cut diagonally into thin slices
2 tbsp chives, minced 
2-3 tbsp neutral oil
2-3 tbsp whole milk 
salt and freshly ground pepper
Preheat the broiler. 

Lightly oil a cast iron pan (for frittata perfection!) and heat over medium-high heat. Add the green garlic and green onions to the pan and sauté for a couple of minutes, until onions begin to soften. Remove the onions from the pan and place them in a medium bowl. If needed, re-oil and reheat the pan and add the leeks, saute until they begin to soften, remove to the bowl and repeat with the asparagus and radishes until they begin to soften. Sauteing the veggies individually will make certain that the quicker cooking ones don't loose all of their oomph by time the asparagus are done.

When all the vegetables are cooked, add them to the  Add the chives and season generously with salt and pepper and mix well. 

In a medium bowl, lightly beat the eggs with milk. 

Generously oil the  pan and heat over medium heat. Add the vegetables, gently flatten them with spatula and pour the eggs over the veggies. When the eggs start to set around the edges, using rubber spatula, gently pull the cooked edges and allow the uncooked eggs to flow underneath. Keep on repeating this, until the eggs are almost set.

When most of the egg in the frittata is cooked but it it still a little runny on top, hen you reach that point, put the pan into the oven, not too close to the broiler. Broil for 2 to 3 minutes until the runny part disappears. 

Remove the pan from the oven and cover for about 5-10 minutes. Cut the frittata and serve.