Spring is a great time for Mushroom Asparagus Frittata

The smell of Spring fills the air as tables fill the once empty parking lot.  The farmers’ market is full of hubbub as each vendor arranges their offerings, making trips back and forth from their vehicles.  It is opening day and the Farmer’s Market is truly a magical place, filled with people who all seek the same thing, casting aside differences and coming together under the tin roof, as a light rain falls on and off throughout opening day. 

The joy felt in the air is like a warm embrace of a family member after a long period of time away.  Faces light up upon seeing one another, coffee shared, produce and goods being talked about.  

The farmer’s market offers something much different than other shopping experiences because here you get a strong sense of seasonality.  Each farm brings their current selections, some more than others.  Some are impacted by the seasonality of growing conditions, others not.

Together, the differences from table to table start to create a recipe that embraces the essence of Spring.  Each ingredient, paired with the next, celebrates the seasonality of the growing season and ignites taste buds that have long awaited this moment.  

Spring inspires us to pair fresh asparagus with our very own Chesed Farms Royal Trumpet Mushrooms, creating a delicious Mushroom Asparagus Frittata.   Enjoy the taste of Spring and the seasonality of this delicious dish for breakfast, lunch or dinner.

Ingredients:

1/2 lb Chesed Farms Royal Trumpet Mushrooms

1 Tbl butter

1 bundle of asparagus

1/4 of a yellow onion

3/4 Cup Gruyere Cheese, we used cave aged Gruyere for this recipe

1 tsp Himalayan sea salt

1 tsp garlic powder

1 tsp lemon juice

8 eggs, farm fresh is great

3/4 Cup water

Kitchen Tools:

Skillet

10” pie pan

Bowl

Whisk

Spatula

Cheese Grater

Measuring spoons and cups

Directions:

Warm skillet on medium/low heat add butter to melt.

While the skillet is warming chop 1/4 of an onion. Feel free to add more if you love extra onion in your dish.

Once the butter has melted, add the onion and sauce until softened.

While the onion is cooking, remove the tough ends of the asparagus and chop into bite sized pieces.

Add the asparagus to the skillet once the onion has softened and saute for 2-3 minutes.

While the asparagus is cooking, chop your Royal Trumpet Mushrooms into bite size pieces.

Add mushrooms to the skillet once the asparagus us sautéed for 2-3 minutes and sauté for another 2-3 minutes.

Add the lemon juice, salt and garlic powder and mix well.

Remove skillet from the heat and let sit while you prep your pie pan and eggs.

Oil your pie pan and set aside.

Crack 8 eggs into a bowl and add your water. Whisk to combine.

Set eggs aside.

Place your onion, mushroom and asparagus mixture into your oiled pie pan.

Add grated Gruyere cheese.

Carefully pour the egg mixture over top of the cheese and vegetables.

You might need a spatula to press any floating vegetables into the egg mixture.

Bake at 350* for 20-30 minutes or until the middle is fully cooked.

Cut and serve warm.

Garnish with extra Gruyere cheese if desired.