After Saturday night's rich dinner and libations I was not quite feeling myself on Sunday. It was a pretty lazy day for me, but I did squeeze some time in to go grocery shopping at New Seasons to spend my 20% off gift certificate. Last week, I took an hour and a half gluten free tour of our local grocery store and the nutritionist who lead my tour gave me a 20% off gift certificate to apply to a whole order. Needless to say I went a little crazy at the store yesterday.
It is currently my favorite season for produce. I love all the wonderful spring vegetables that are currently at the market. I picked up some amazing looking artichokes to make later this week, spring onions and asparagus.
Serve with some lovely simple salad greens (I used peppery arugula) and a lemony vinaigrette and your set for either brunch or a light supper.
Spring Vegetable and Wild Mushroom Frittata serves 4
8 ounces wild mushrooms, chopped or sliced thin (I used trumpet mushrooms)
1 bunch asparagus, trimmed and sliced into 1 inch pieces
1 small yellow onion, finely diced
1 spring onion, sliced with green parts removed for later
1 clove garlic, minced
1/4 cup roasted tomatoes, chopped (optional)
1/2 cup gruyere, shredded
1/4 cup pecorino, shredded
7 eggs, beaten
1 tablespoon butter
1 tablespoon olive oil
salt and pepper
Heat butter and olive oil over medium in a large ovenproof skillet. Add yellow onion, purple part of spring onion and garlic to pan and saute until fragrant. Add mushrooms and asparagus to pan and cook until mushrooms are soft and asparagus tender, about 8 minutes.
Meanwhile, preheat broiler and fold gruyere, roasted tomatoes, spring onion green parts, salt and pepper into egg mixture. Pour mixture into pan, evenly distributing throughout pan. Cook until almost set, top will still be runny, about 5 minutes. (While the frittata is cooking you will occasionally need to lift the sides with a spatula to allow more egg to run to the bottom.)
Once the frittata is almost set, sprinkle top with pecorino and place in oven under broiler. Cook until cheese is golden and egg is set, about 2-3 minutes. Remove and slice into wedges and serve with salad greens.