There is nothing better for a mother to wake up to on Mother’s Day than brunch in bed! Chef John Slattery showed us how to make a delicious frittata with local vegetables!
Spring Vegetable Frittata
- 2 cups of Asparagus or Fiddleheads (trimmed and cut into bite sized pieces)
- 1 ½ tablespoons olive oil, divided
- 12 eggs
- 1 cup milk
- 1 teaspoon salt
- Freshly cracked black pepper, to taste
- 1 leek or wild ramps (halved lengthwise and thinly sliced)
- 8 ounces crimini or morel mushrooms (thinly sliced)
- 4 leaves Swiss chard (sliced in small, bite-sized ribbons)
- 1/4 cup crumbled feta
1. Preheat oven to 425 degrees.
2. Coat asparagus in ½ tablespoon olive oil.
3. Place asparagus in a single layer on cookie sheet and roast until tender and lightly browned, about 15 minutes (can be done ahead of time).
4. Meanwhile, in mixing bowl beat eggs with milk, salt and pepper and set aside.
5. Heat cast iron skillet over medium heat.
6. Add 1 tablespoon oil and heat until it shines.
7. Add leeks, mushrooms, and chard and saute until tender, about 5-7 minutes.
8. Remove from heat and set aside until asparagus is done roasting.
9. When finished, mix in asparagus and return pan to heat.
10. Pour egg mixture over vegetables, allowing sides to start cooking.
11. Heat until about 1/3 cooked and sprinkle feta over top.
12. Transfer to oven and bake until golden brown and puffy, 15-20 minutes.
13. Serve immediately.