Nothing beats an egg (no pun intended) fresh from the farmers’ market. Employ any tender, seasonal green and herb as the weather changes in this quick, wholesome meal.
Kid-friendly kitchen jobs: Snapping the tough ends off asparagus or cracking eggs into a bowl and whisking.
Kid-friendly food swaps: Use mild cheddar cheese in place of goat cheese on half of the frittata if the latter is too strong for their palates.
Try broccoli and rosemary in winter, spinach and basil in summer, and kale and sage in fall. Or, head to the market and see what’s fresh.
Farmers’ Market Frittata with Asparagus, Chives, Mint, and Goat Cheese
Ingredients
- 2 Tbsp (30 mL) unsalted butter or extra-virgin olive oil
- 1 onion, finely chopped
- 1 lb (450 g) asparagus, chopped into small pieces, tough ends discarded
- 8 large organic eggs
- 1/3 cup (80 mL) whole milk or unsweetened soy milk
- 2 Tbsp (30 mL) finely chopped fresh chives, plus whole chives (with flowers, if you can find them at the market), to garnish
- 2 Tbsp (30 mL) finely chopped fresh mint
- 1/4 tsp (1 mL) sea salt
- 1/4 tsp (1 mL) ground black pepper
- 4 oz (115 g) fresh goat cheese
- Preheat oven to 425 F (220 C).
Nutrition
Per serving:
- calories321
- protein21g
- fat23g
- saturated fat8g
- trans fat0g
- carbohydrates9g
- sugars5g
- fibre3g
- sodium403mg
Directions
01
In a 9 in (23 cm) medium skillet or cast iron pan, heat butter or oil over medium heat. Sauté onion until translucent, about 5 minutes. Add asparagus and cook for 2 to 3 minutes, until tender and bright green.
In large bowl, whisk eggs with milk, chives, mint, salt, and pepper. Pour into pan with asparagus and cook over medium heat, stirring to begin cooking eggs, for 2 to 3 minutes. Remove from heat and dot the top with cheese.
Transfer frittata to oven and bake until eggs are set and beginning to brown on top, about 10 to 15 minutes. Using an oven mitt (the handle will be very hot!), remove frittata from oven. Slice into wedges and serve with a fresh salad.
Allison Day, RHN
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016), are out now. She is currently working on her third cookbook, Modern Lunch (Appetite by Random House).
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