Spring Green Frittata
After an oddly late winter descended on our Valley, we were still getting inches of snow the first week of March (I’ll give you one guess how I much I loved that).
It’s been mostly cold and gray and just warm enough to turn the piles of snow into big patches of gray snowy mud each time it snowed big fat flakes. And I really don't want to slam winter, because in all honesty, this was a really great winter. We’ve had a ton of fun skiing with the kids, went on a couple trips and generally stayed mostly healthy. Really, no complaints.
But the anticipation of spring (and with it things like green grass, tulips, warmer weather, baseball, longer days, BBQing on the patio, ect.) took over. And then finally, finally…the sun came out and the temperatures creeped back up and almost like a light flipped on, spring arrived over the weekend.
I feel a little like a cat stretching out in a sunny patch on the floor. Every time I go outside, I find myself turning my face to the sun, just soaking it up. I slipped my flip flops on to do school pick-up, but when I had to dodge a giant pile of melting snow next to my driveway it occurred to me I might be jumping the gun a little bit.
This frittata was one of those lets-clean-out-the-fridge and see what happens recipes. Last week, I bought everything to experiment with a risotto recipe. After a couple attempts, I still wasn’t happy with it and abandoned the project. Fast forward to Monday night and I’ve got bits and pieces of bacon, asparagus, a little spinach and half a container of button mushrooms. It all went into a pan with some eggs and a big crumble of goat cheese and the result was the easiest but satisfying dinner we’ve had in a while. I love a frittata because it works well for dinner or brunch and it endlessly adaptable. Don’t have a shallot? No problem, use a little onion. Don't like mushrooms? Skip them. You have parmesan but no goat cheese? No worries, use that instead.
Spring Green Frittata
10 eggs, beaten
1 tablespoon olive oil
1/2 shallot, minced
4 pieces center cut bacon, diced
1-1 1/2 cups asparagus, woody ends removed, cut into 1 inch pieces
1 cup mushrooms, diced
big handful fresh baby spinach
3 ounces crumbled goat cheese
Kosher salt and black pepper
Crack eggs in a bowl and beat with a fork until well-combined. Salt and pepper the eggs. Set aside. Preheat oven to 425 degrees.
In a large oven-safe skillet heat olive oil over medium heat. Cook shallot until its translucent and soft. Add bacon and cook another two minutes. Add mushrooms and asparagus, stirring constantly until the asparagus is bright green and barely tender (about two more minutes). Add the spinach and stir the mixture until the spinach begins to wilt. Salt and pepper the entire thing liberally. Make sure the veggies are spread out evenly in the pan. Turn the burner to low and pour the eggs over the vegetable mixture. DO NOT STIR! Sprinkle the frittata with goat cheese.
Allow the eggs to set. When the edges are firm, move the skillet to the oven and finish cooking the frittata, about 5 to 8 minutes. Keep an eye on the oven because as soon as the eggs are firm in the center, you want to remove the pan from the oven.
Serve warm or cool, cut the frittata into eight slices. Store leftovers in the refrigerator in an air-tight container.