Asparagus and Ramp Frittata
This is just a crustless version of a quiche. If you want to make this recipe in a pie shell, please do! It’s a very versatile recipe that can change with seasonal ingredients. I picked up ramps, asparagus, and eggs this week so I was inspired.
INGREDIENTS
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Olive Oil
Ramps, cleaned and chopped fine.
Asparagus, trimmed and blanched.
6 eggs
Cheese of choice, shredded
Other ingredients
16oz cottage cheese
Salt and pepper
METHOD
Preheat oven to 350 degrees. Trim woody ends (about 1.5 inches) off asparagus. Blanch asparagus in a pot of boiling water for 2 minutes, then immediately place in an ice bath to cool. Blot dry with kitchen towels. Cut roots off ramps and chop fine, including the leaves. Drizzle a bit of olive oil in a skillet. Sauté ramps till the white parts are translucent and the leaves wilt.
In a large bowl, whisk 6 eggs. Add cheeses and ramps, mixing to combine. Chop 1/3 of the asparagus and fold into egg mixture. Add salt and pepper to taste. Pour into a pie pan coated in cooking spray. Layer 1/3 of the asparagus in a fan pattern on top. Save the last 1/3 of asparagus to eat in a salad or as a simple side dish. Bake for 1 hour. Let rest 10 minutes before serving.
You can add cooked sausage, ham, or turkey to this or omit the cottage cheese and add 4 more eggs. Make this dish your own!
I make this and slice into wedges and freeze. I will just grab a wedge out of the freezer on my way to work and heat it up for breakfast or lunch.
