My favorite vendor at the farmer’s market carries the most amazing vegetables and I get farm fresh eggs, various greens, herbs, mushrooms, peas, and many other lovely vegetables from them. Another vendor at the market carries the most amazing soft, freshly baked bread ever. I get the Pugliese bread from them every Sunday. Going to the market is a lot of fun and about 90% of my groceries are from the market. I wait for Sundays eagerly to get my market produce, and prep for the upcoming week.
So its spring time, and the time when asparagus is in season, with those crisp and crunchy tips. English peas have also started coming to the farmer’s market, and the joy of peeling those peas from the pods is bliss! My kids enjoy removing the peas from the pods and eating half of them as they peel away!
Except for the butter, all of the ingredients pictured below are from the farmer’s market! 🙂
Sunday brunches are much cherished in our household, and mommy(as in I) have to make something a bit elaborate for the family be it waffles with a plethora of toppings, or Huevos Rancheros, or in this case, it was frittata! Such an easy meal that comes together quickly and super tasty as well. Prepping time is about 10 minutes, cooking time on the gas is another 10 minutes, and baking time is 25 minutes and you get a delicious brunch on the table!
Spring Frittata with Asparagus, Peas and Mushrooms
- 5 eggs
- 1/2 cup milk
- 1 shallot finely chopped
- 1 grated garlic clove
- 6-8 small chopped asparagus
- 5-6 shitake mushrooms roughly chopped
- ½ cup peas
- 2 tbsp chopped rosemary
- 1 tbsp chopped thyme
- 1 tsp red pepper flakes
- 2 tbsp butter
- 1 tbsp olive oil
- 1 cup mix of swiss and gruyere cheese
- salt & pepper
- 1 tbsp of mix of chopped rosemary and thyme
- Preheat your oven to 375 degrees F.
- In a medium skillet, on medium heat, add in the butter and olive oil. Lightly sauté the chopped shallots and garlic. Add in the mushrooms, peas & asparagus(leave some asparagus and peas out), add in the herbs, red pepper flakes, s&p.
- Whisk eggs, milk, salt and pepper in a medium bowl until foamy. Add this mixture to the cooked veggies, and mix gently. Top it with the cheese and mix gently again. Do not overmix. Add
- In the remaining veggies on the top. Put the skillet in the oven and bake for about 25 minutes until it is golden brown in color.
- Top it with some extra chopped rosemary and thyme for garnish.