Ramp and Asparagus Frittata

There are few ingredients that say spring more to me than asparagus and ramps. Both of these ingredients always make it home with me any time they are available at the farmers' market. And while I could eat grilled asparagus by the pound and put ramp pesto on almost everything, I'm still always on the search for other recipes for two of my favorite spring ingredients. Most people aren't familiar with ramps (wild leeks), making the recipe pool is somewhat limited, so I was thrilled to find a recipe that used both of these delicious vegetables. While I typically don't ever work from recipes when making frittatas, this wonderful collection of ingredients is definitely worth sharing. It's eggy and cheesy and packed with veggies, the perfect balance between health and indulgence. And although I adapted this recipe to use ramps, if you aren't lucky enough to have myriad sources for them as I do, leeks will still shine gloriously in this recipe. Delicious puffy and golden brown hot from the oven for breakfast, brunch, lunch, or dinner or reheated the next day, the economical and flavorful dish deserves a spot at your dinner table.

Ramp and Asparagus Frittata
adapted from Bon Appetit
serves 4

2 tablespoons (1/4 stick) butter
1 cup chopped ramps (white and red parts only-no leafy greens)
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed mushrooms (shiitakes, baby bellas, or portabellas make good choices)
8 large eggs
1 cup shredded Gruyere or Swiss cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

1. Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set.

2. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

Roasted Poblano and Corn Frittata

Although many people think of eggs only as a quick and cheap meal, I delight in meals centered around eggs for breakfast, lunch, or dinner. And because I love eggs (and veggies and cheese) so much, frittatas make frequent appearances on my dinner table. In this frittata rich, farm-fresh eggs envelop a beautiful melange of smoky, spicy poblanos, sweet corn, and salty cheese. Poblanos, particularly when roasted, are my favorite peppers and I can think of few better companions for them than fresh corn or cheese. This dish is equally appropriate for breakfast, lunch, or dinner, and is still delicous the next day either on its own, or between a couple of pieces of bread as a sandwich.  Although most delicious during late summer when peppers and corn dominate the farmers' market, this is a bright spot in the dark days of winter when you're reminiscing about sun and warmth and craving bright flavors.

Roasted Poblano and Corn Frittata
serves 2

3 small to medium poblano peppers
Canola oil cooking spray
4 eggs
1/2 cup fresh corn or frozen corn, thawed
1 ounce queso fresco or feta cheese, crumbled
Salt and freshly ground black pepper

1. Preheat broiler and coat poblanos evenly with cooking spray. Place poblanos on a cookie sheet lined with aluminum foil and broil, turning frequently until all sides of the poblano are blackened, about 6 to 10 minutes, although this can vary greatly depending on the strength of your broiler. (Alternatively, grill peppers on a charcoal or gas grill or gas burner). Remove peppers from the oven, transfer to a bowl, and place a towel over the bowl. Once the peppers have cooled enough to be handleable, remove the skins and cut into peppers into small squares.

2. Reduce oven to 450 degrees, with rack set in top third. In a medium bowl, whisk together eggs, add 1/2 cup chopped poblanos, corn, and cheese and mix well, and season with salt and pepper. Preheat a medium cast-iron or nonstick ovenproof skillet over medium heat and spray with cooking spray. Add the egg mixture to the pan, using a spatula scrape the edges and bottom of the pan for the first few minutes of cooking to allow more raw egg to come in contact with the bottom and sides of the pan. Cook until the edges are set and but the center of the frittata is still runny, 4 to 8 minutes.

3. Transfer skillet to oven. Bake until frittata is set in the center, about 3 to 5 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.

Zucchini, Corn, and Goat Cheese Frittata

Frittatas make frequent appearances on my dinner table because they're quick and easy to make, can be healthy or indulgent, are suitable for breakfast, lunch, or dinner, and can use a huge variety of ingredients. I'm leaving for vacation early tomorrow morning, so using up ingredients and getting some healthy eating before the bacchanalia I'm sure to indulge in on vacation is a must. Fresh sweet corn is just starting to appear at the farmers' market and beautiful zucchini is cheap and plentiful, so I immediately thought of throwing this happy pair together in a frittata. Along with sweet and smoky roasted red peppers and wonderfully creamy goat cheese, this frittata is a gorgeous taste of summer. It is filling without being too dense, and is rounded out perfectly with a side salad or side vegetable and crusty piece of bread or a roll for a complete meal. Summer will undoubtedly offer countless delicious combinations for frittatas, so let the season inspire you to get creative in the kitchen!

Zucchini, Corn, and Goat Cheese Frittata
serves 4

8 eggs
Salt and freshly ground black pepper
1 cup green and/or yellow zucchini or other summer squash, cut into small cubes
1/2 cup diced roasted red peppers
1/2 cup fresh corn or frozen corn, thawed
2 oz. crumbled goat cheese

1. Preheat oven to 450 degrees, with rack set in top third. In a medium bowl, whisk together eggs, add vegetables and mix well, and season with salt and pepper. Preheat a medium cast-iron or nonstick ovenproof skillet over medium heat and spray with cooking spray. Add the egg mixture to the pan and distribute the goat cheese evenly over the frittata. Using a spatula scrape the edges and bottom of the pan for the first few minutes of cooking to allow more raw egg to come in contact with the bottom and sides of the pan. Cook until the edges are set and but the very center of the frittata is still runny, 5 to 10 minutes.

2. Transfer skillet to oven. Bake until frittata is set in the center, about 4 to 6 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.

Apple and Cheddar Frittata

I've been using the abundance of fall apples for desserts and neglected the many wonderful uses of apples in savory dishes. Frittatas are extremely simple and leave a lot of room for experimentation with different cheeses, apples, herbs, and spices. The sweet freshness of the Ten Eyck apples counters the salty richness of the Hook's four-year cheddar cheese and was the perfect side to smoked brats from Pecatonica Valley Farm (I also used their eggs in the frittata). Since this frittata is so simple, the quality of products makes a huge difference in the final product. I couldn't get enough of this farmer's market salute, which would be equally delicious for breakfast with a piece of hearty whole grain toast or a bowl of fruit.

Apple and Cheddar Frittata
from Martha Stewart
serves 4

8 large eggs plus 2 large egg whites
4 ounces white cheddar cheese, coarsely grated (1 cup)
Coarse salt and ground pepper
1 tablespoon butter
2 Gala apples, peeled, cored, and sliced lengthwise into 1/8-inch-thick pieces

 1. Preheat oven to 450 degrees, with rack set in top third. In a medium bowl, whisk together eggs, egg whites, and half the cheese; season with salt and pepper. In a medium cast-iron or nonstick ovenproof skillet, heat butter over medium. Add egg mixture; while it cooks, 1 to 2 minutes until edge is set, arrange apples on top in a circular pattern, starting from the outside edge, and sprinkle with remaining cheese.

2. Transfer skillet to oven. Bake until frittata is set in the center and cheese is browned, about 20 minutes. Using a rubber spatula, release frittata onto a cutting board; let rest 5 minutes. Cut into wedges, and serve.