Spring Frittata

_MG_6234Happy spring! I know it was technically spring almost two months ago, but here on the east coast it's felt like a very slow slog through miserable winter. But after a lovely weekend (and my first sunburn of the season), it's finally feeling like warm weather is here to stay. _MG_6248

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Spring, for me, means lots of fresh vegetables (finally!) and one of my favorite ways to use these is to throw them together in a frittata. Like fried rice, this recipe has almost endless variations and is a great way to use up whatever you might have languishing in the refrigerator.

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_MG_6243 To make this particularly springy, I went with asparagus, ramps, kale and turkey bacon – but I think that peas, arugula, and even chicken sausage would also be lovely.

_MG_6229And just for fun, some lovely ranunculus that I picked up at Trader Joe's.

Spring Frittata (serves 4-5)

1 tablespoon butter

4 slices turkey bacon, roughly chopped

1/4 onion, finely chopped

4-5 ramps or green onions, finely chopped

1 clove garlic, minced

1/2 bunch asparagus, woody ends broken off and cut into 1-inch pieces

1 large handful kale or other greens, stemmed and chopped

8 large eggs

1/4 cup milk

2 ounces goat cheese

Preheat oven to 400 degrees. In a large cast-iron or oven proof pan, melt butter over medium-high heat. When hot, add turkey bacon and sauté until browned, about 5 minutes. Add onion and cook until translucent, 4-5 minutes.

Meanwhile, whisk eggs in a medium bowl. Add milk and salt and pepper to taste, and whisk until combined. Add asparagus, ramps, garlic and kale to pan and cook until vegetables are bright green and slightly wilted, 5-6 minutes. Make sure they are evenly distributed around the pan, then pour egg mixture over and remove from heat. Crumble goat cheese over eggs, then cook frittata in the oven until eggs are set and the top is just slightly browned, 8-10 minutes. Serve immediately.

 

4th of July Recipes

Mention Independence Day, and I automatically think of barbecues, beach, and best of all, fireworks (not to mention the Will Smith movie). Growing up, we always spent the 4th of July at my grandparents' cabin in northern Minnesota, and the days were full of swimming in the lake, four-wheeling, card-playing, and, of course eating -- as I always think they should be. Living on the east coast makes it hard to get home for this celebratory holiday, but I'll be lying on the beach in Connecticut and hopefully eating some great seafood, which should be almost as good. I rounded up a few recipes that would make great options for a 4th of July barbecue:

_MG_3663Ricotta & Roasted Cherry Tomato Crostini

_MG_4165Guacamole _MG_3090Corn & Tomato Salad

_MG_2829Greek Salad

_MG_4748Blue Cheese & Bacon Potato Salad

_MG_4715Pulled Pork Sandwiches

_MG_2988Rhubarb Pie

_MG_1739Peach Cornmeal Shortcakes

What are your plans for the 4th of July? Do you have any long-standing traditions? I'd love to hear!