Spring Frittata

Mmmmmmm.  Seasonal eating just got a lot tastier in Minnesota with the first spring greens arriving at the the farmers' markets.  We visited the Mill City Farmers' Market on Saturday to visit our old farm's new owners, Loon Organics.  We'll be picking up our CSA share there this summer.  

We ended up with a big canvas bag full of very familiar produce. Hey, isn't that the asparagus we planted?  Who knew the produce grown on that particular land would look a certain way, even after we moved?  It's something I never thought about.  Isn't asparagus always the same?  No.  After purchasing or at least browsing through asparagus in the local co-ops and grocery stores it was apparent right away that it was our asparagus, the long stems that grow about 14" in one day because they were planted on a uber-fertile former cow yard.  Pretty cool, I think.

We also loaded up with baby bok choy, radishes, and mesclun mix.  I'm so excited to be cooking with farm-fresh produce again...It was a long winter. 

I cooked up a spring frittata that turned out quite well.  Peter loved it.  I loved it, and most importantly, the little man in the house devoured it.  

I threw our radish greens in with the remaining 1/2 bunch of asparagus, a can of wild salmon, and some farm eggs.  I'm always looking for ways to use up radish greens.  They're so healthy yet I don't love their texture in raw salads.  At the farm we threw them to the chickens, but now we're actually buying them and we don't have chickens.   It was simple and oh so good.

Spring Frittata with Salmon

1/2 tablespoon olive oil

1 bunch radish greens, chopped

1/2 bunch asparagus, ends removed, chopped into 1 inch segments

6 eggs

1/4 cup milk

2 tablespoons Parmesan cheese

salt and pepper

Heat olive oil in a cast iron skillet over medium heat.  

Add asparagus, saute for a few minutes then add a splash of water and cook until slightly softened, 5- 10 minutes, or until water is evaporated.

Whisk eggs, milk, salt, pepper, and cheese together.

Add radish greens to skillet and cook for about 1 minute or until wilted.

Add can of salmon (drained first) and cook for another minute or so.

Pour egg mixture over salmon and veggies, stir together once,then let simmer over burner until somewhat set in the middle.

Place under boiler until firm, about 2-4 minutes.

We ate our frittata at room temperature which I think is the best.  

I love the versatile frittata, it allows a delicious quick meal made with whatever is in the pantry or produce drawer.