Recipe Background
Springtime Frittata is perfect for celebrating a fresh garden harvest.
The first spring in my new garden was an awakening of sorts. My third apartment in a decade finally had a little outdoor space, and I decided to try my hand at growing a few vegetables. Watching those spindly asparagus shoots push through the earth was a thrill. One Saturday, under a clear sky, I harvested my first batch, quickly recognizing that this moment needed to be celebrated properly. With mushrooms always on hand and eggs eternally stocked in my fridge, a frittata was the obvious choice.
As I cracked the eggs and whisked them with a generous splash of half-and-half, a comforting scent swirled around the kitchen. I remembered my mom's advice: let the eggs rest off-heat for a few moments before broiling to achieve the perfect fluffy texture. Meanwhile, my favorite ovenproof skillet, well-loved and a bit battered, melted butter that embraced the mushrooms in a savory dance. There’s something comforting about using what’s on hand and turning it into something delicious.
The broiler hummed as I scattered a layer of mozzarella atop the almost-set eggs. Keeping a watchful eye on it, I recalled the countless times I’d nearly burnt a dish, appreciating the practice it takes to get the timing just right. Moments later, with the cheese perfectly golden, I slid the frittata out and admired how my small harvest turned into a brunch-worthy dish. It was a small victory, but a memorable milestone, slicing into the reminder of perseverance and new beginnings.
Ingredients
- 2 teaspoons butter
- 3 medium white mushrooms thinly sliced
- 10 large asparagus woody ends trimmed, chopped
- 6 medium eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup half-and-half
- 1 cup mozzarella shredded
Directions
- In a 10-inch ovenproof skillet over medium heat, melt the butter.
- Add the mushrooms to the melted butter and cook, while stirring frequently, until the water releases from the mushrooms and almost fully evaporates, about 4-5 minutes.
- Lower the heat to medium-low.
- Add the asparagus to the mushrooms and cook, while stirring frequently, about 2-3 minutes.
- In a medium bowl, add the eggs, the salt, the black pepper, and the half-and-half and whisk to combine.
- Increase the heat to medium.
- Add the egg mixture to the mushroom-asparagus mixture and cook until the eggs are almost set, but still runny on top, about 3-4 minutes.
- While the egg mixture is cooking, preheat the oven broiler.
- Evenly add the mozzarella cheese over top of the egg mixture.
- Transfer the skillet to the oven and broil until the mozzarella cheese is melted and lightly browned, about 4-5 minutes. Keep a close eye on it so it does not burn.
- Transfer the frittata from the oven to a serving plate.
- Serve.
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