Spring Fling: Asparagus and Tomato Frittata

Asparagus and Tomato Frittata is my version of a classic Italian egg dish.  It's filled with tender spring vegetables and herbs and makes the perfect main entrée for a weekend breakfast or brunch!

Asparagus and Tomato Frittata

We are heading back to my Spring Fling series where I provide you with fresh food featuring spring fruits and produce.  Today we are talking breakfast and we are talking Asparagus!  Asparagus screams springtime and although they can be found year round they taste the best in Spring.  I'm a fan of the pencil sized slender spears because they are dainty and a little more tender.  This is such a versatile vegetable but today I'm using them in a breakfast dish.

Have you ever had a frittata?  They are the Italian version of a baked egg dish with fresh vegetables inside.  Similar to an omelet, but baked in the oven. My frittata is simple to make and cooks in 15 minutes in the oven.  It is filled with springtime tender asparagus, juicy tomatoes, sweet onion, and fresh dill and all made in one pan.  This will serve the whole family and is perfect for breakfast, brunch, or lunch.  

Enjoy!

What Ingredients do I need?

• butter
• yellow or sweet onion
• fresh asparagus
• eggs
• milk
• grape or cherry tomatoes
• fresh dill

Substitutions and Variations

• Change up the herbs or use a combination:  basil, oregano, thyme, or chives would be good.

• Double the recipe to serve a large family and use a 10 inch skillet

• Swap out the vegetables to your liking or add additional ones:  mushrooms, leeks, peas, spinach, arugula, or bell pepper.

• Add some cheese to the dish

• Add some bacon to the dish

Kitchen Tips and Notes

• I used an 8" cast iron skillet such as this one however, any oven proof skillet or even a pie pan will work well.

• Make sure to cook your vegetables prior to adding your eggs, unless they are fine raw. Items like onion, leeks, and mushrooms taste better when browned prior to adding them to the eggs.

• Because you are using the same skillet that you cooked your vegetables in you will notice that the eggs will start to cook and set around the edges as you are adding your final ingredients.  This is okay and expected.

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Asparagus and Tomato Frittata

serves 4 - Makes 1 8" round

1 Tablespoon unsalted butter
1/2 cup diced sweet or yellow onion
1/2 bunch of fresh asparagus, cut into 1/2" pieces
5 large eggs
1/4 cup milk
3/4 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cups grape tomatoes, halved, divided
1 teaspoon fresh dill, chopped, divided
olive oil

Preheat oven to 400 degrees.

In an 8" cast iron skillet melt the butter over medium-high heat.  Add the onion and cook for 5 minutes, stirring frequently, until onion is translucent and starts to brown.  Add asparagus and cook for 2 minutes.  Remove skillet from heat.

In a medium bowl add the eggs, milk, salt and pepper, and 3/4 of a teaspoon of dill, reserving 1/4 teaspoon for the topping.  Whisk vigorously until well combined.  Add to the skillet with the onion and asparagus.  Add 1/2 cup of the chopped tomatoes to the egg mixture in the skillet, spreading them out evenly.  

Place in the oven and bake for 14-16 minutes until set on the top.  There may be some small wet spot on top and that is ok.  Remove from the oven and allow to cool 5-10 minutes before cutting. 

In a small bowl add the remaining tomatoes and dill and a drizzle of olive oil.  Mix to combine.  Top frittata with the tomato mixture.   Cut in to wedges and serve immediately.

Pear Quinoa Salad

My fresh tasting Pear Quinoa Salad is quick and easy to make.  It combines nutty flavored whole grain quinoa, sweet and light pears, and crunchy walnuts for an exceptional flavor combination. The perfect side dish for your menu!

Pear Quinoa Salad

I love a good side salad.  They are so versatile, I can serve them alongside a sandwich for Sunday lunch, or next to grilled chicken, fish or steak for dinner.  This salad features quinoa (a quick cooking whole grain that has a nutty flavor), red and green D'Anjou pears, chives for a little savory onion flavor, and walnuts for crunch. 

Easy and quick to pull together, this salad packs big flavors that shine in this light salad.  This salad is best when eaten at either room temperature or cold.  You will want to chill this for a good 15 min once it's pulled together to meld the flavors and cool down the quinoa.

Enjoy!

What Ingredients do I need?

• quinoa - multicolor or yellow
• D'Anjou pears - red and green
• chives
• walnuts
• walnut oil
• pear vinegar

Substitutions and Variations

• No walnut oil? use canola or grapeseed oil.

• No pear vinegar, raspberry or pomegranate will work.  You want a fruity vinegar.

• Use your favorite pear.

• This would work well with Israeli couscous instead.

• Switch up the herb with thyme, basil or even mint.

Kitchen Tips and Notes

• Rinse the quinoa well in a mesh strainer to remove some of the natural bitter coating.

• toast nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

• This is the Pear Vinegar that I use.

• This is the Walnut Oil that I use.

• This is the Multicolor Quinoa I use.

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Other Salads you may like:

Mediterranean Lentil Salad
Ribbon Spring Salad with Buttermilk Dressing
Carrot and Almond Bulgur Salad
Strawberry Avocado Spinach Salad with Poppyseed Yogurt Dressing

Tangerine Salad

Pear Quinoa Salad

serves 6

1 3/4 cup water
1 cup quinoa (see Tips), rinsed if necessary
2 tablespoons walnut oil
1 tablespoon pear vinegar
¼ cup snipped fresh chives
¼ teaspoon salt
¼ teaspoon freshly ground pepper
2 ripe but firm D'Anjou pears, red and green, diced
1/2 cup coarsely chopped walnuts, toasted (see Kitchen Tips and Notes)

Bring water to a boil in a large saucepan. Stir in quinoa, reduce heat to maintain a simmer, cover and cook until the liquid is absorbed and the quinoa has popped, about 15 minutes.

Meanwhile, whisk oil, vinegar, chives, salt and pepper in a large bowl.  Add pears and toss to coat.

Drain any excess liquid from the cooked quinoa.  Add the quinoa and walnuts to the bowl and toss to combine. Place in the refrigerator to cool for about 15 minutes. Serve cold or at room temperature.

Scrambled Eggs with Fresh Herbs

Perfect for a family breakfast or a Sunday brunch, these velvety eggs pop with the flavors of fresh herbs such as chives, dill, parsley, and thyme.  These Scrambled Eggs with Fresh Herbs are anything but boring!

Scrambled Eggs with Fresh Herbs

We love the all-American breakfast of eggs, bacon, and toast on the weekend but every now and then I get MGG to break from the familiar "sunny side up" to an easy, yet decadent scramble.  A recent trip to the farmers market resulted in a good quantity of fresh herbs.  We eat herbs with everything from salads, cheese, to dinner entrees because they lend so much flavor.  Egg dishes are perfect for an array of herbs to help take them to the next level.

These scrambled eggs turn out velvety soft and are filled with not one but FOUR different fresh herbs.  Chives for oniony sharpness, parsley for it's bright herbaceous flavor, thyme for earthy flavor, and dill for it's sweet grassy flavor.  This combination results in a bright herby egg dish that I'm sure you will love.  The herbs take your same old scrambled eggs up a notch and are perfect for your weekend breakfasts, a garden brunch, or light dinner.

Enjoy!

What Ingredients do I need?

• eggs
• milk or half 'n half
• fresh chives
• fresh parsley
• fresh thyme
• fresh dill
• butter

Substitutions and Variations

• Use only 1 or a combination of herbs

• Try using rosemary or tarragon

• Add shredded cheese to the eggs mixture.  Swiss or Gruyere would be great.

Kitchen Tips and Notes

• For fluffy eggs, whisk the egg mixture well to incorporate air.

• Don't over cook the eggs or they will dry out and become rubbery.

• Double the recipe for a larger serving.

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Scrambled Eggs with Fresh Herbs

serves 2

4 large eggs 
2 Tablespoons of milk or half-and-half 
1 1/2 teaspoons fresh chives, chopped finely
1 tablespoon fresh Italian parsley, roughly chopped
1/2 teaspoon of  fresh thyme
1 teaspoon fresh dill, chopped
Kosher salt and freshly ground black pepper, as needed 
1 Tablespoon unsalted butter

Whisk together the eggs, milk, chives, parsley, thyme, and dill in a bowl. Season with salt and pepper. Melt the butter in a medium nonstick skillet over medium-low heat. 

Add eggs and allow to set up on the bottom slightly.  Push edges toward the center and tilt skillet to allow liquid to move to the edges.  Continue cooking and pushing edges to the middle until the eggs are soft and liquid is cooked.  Serve immediately.

Mushroom Bourguignon

This rich and hearty vegetarian version of a classic French dish is so delicious you won't miss the meat!  The vibrant mix of vegetables and herbs creates a silky stew that perfect for serving over mashed potatoes, rice, or egg noodles.  

Mushroom Bourguignon

I love a classic Beef Bourguignon but it takes a lot of time to cook.  This vegetarian dish uses mushrooms as the main ingredient and let me tell you, once you try this, you won't miss the meat!  It's rich and hearty with meaty mushrooms, tender carrots, and onion, cooked in an aromatic sauce from the rosemary, red wine and beef broth, which gives it a deep rich flavor.  Delicious is what this dish is!

Easy enough to make on a weeknight, this dish will be on the table in under 45 minutes.  Make sure to serve it with your choice of mashed potatoes, rice, or even egg noodles.  This dish is heaven on a plate and perfect for these chilly nights.

Enjoy!

What Ingredients do I need?

• whole baby bell mushrooms
• carrots
• yellow onion
• rosemary
• garlic
• tomato paste
• flour
• beef broth
• red wine
• sherry vinegar

Substitutions and Variations

• Use frozen pearl onions instead of chopped yellow onion

• Use sliced mushrooms, but note they will shrink more and be smaller bites

• Use beef consume for a deeper flavor

• If you don't have sherry vinegar you can use red wine vinegar

• Leave out the wine and use more beef broth

Kitchen Tips and Notes

• Don't salt the mushrooms when cooking them or they will give off too much moisture.  You want them dry to brown well.

• This dish comes together in under 45 minutes so it's great for weeknights.

• Prep all your ingredients first for a quicker cooking time and smoother process.

• You can purchase pre-cut onions, baby carrots, and mushrooms to cut down on prep time.  If using baby carrots, I would cut them in half.

• Double the recipe if serving 4 or more people.

• Great for using leftover mashed potatoes or rice.

Items You Will Need

Dutch Ovens

Chef Knives

Cutting Boards

Wooden Spoons

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Mushroom Bourguignon

serves 2-3

8 oz  whole baby bella mushrooms, halved or quartered if large
2 small carrots, peeled and cut into 1 1/2 inch pieces
1 medium yellow onion, diced
1 1/2 teaspoon rosemary, chopped
1 garlic clove, minced
1 Tablespoon tomato paste
1 Tablespoon flour
1 cup beef broth
1/4 cup red wine
1 teaspoon sherry vinegar
salt & pepper
olive oil

mashed potatoes, egg noodles, or rice for serving

In a medium Dutch oven or pot, heat 1 tablespoon oil over medium-high.   Add mushrooms and cook, stirring occasionally, until browned and any liquid is evaporated, about 7-9 minutes.

Add onions, carrots, and 1 tablespoon oil.  Cook, stirring, until vegetables are softened, about 5 minutes.  Stir in chopped garlic and rosemary, tomato paste and flour.  Cook until fragrant and tomato paste is slightly darkened, about 1 minute.

Add in beef broth, red wine, and sherry vinegar, stirring to combine and scraping up any brown bits on the bottom of the pan.  Bring to a simmer over medium heat.  Reduce heat to medium-low, cover, and cook until vegetables are tender and sauce resembles a thick stew, 10–15 minutes. Season to taste with salt and pepper.

Serve over mashed potatoes, rice, or egg noodles.