Pacific Northwest Spring Frittata

Ingredients

In this Pacific Northwest adaptation, we incorporate locally foraged wild mushrooms, such as morels or chanterelles, which add a unique earthy flavor to the frittata. Additionally, we use fresh Pacific Northwest asparagus, known for its tender texture and vibrant green color, to enhance the seasonal aspect of the dish. The herbs used are also specific to the Pacific Northwest, such as fresh thyme and rosemary, which add a distinct aroma and flavor. We alse have the original recipe for Frittata pasquale umbra, so you can check it out.

• 8 large eggs 8 large eggs
• 1/4 cup (60ml) whole milk 1/4 cup (60ml) whole milk
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (150g) wild mushrooms (morels or chanterelles), sliced 1 cup (150g) wild mushrooms (morels or chanterelles), sliced
• 1 cup (150g) asparagus, trimmed and cut into 1-inch pieces 1 cup (150g) asparagus, trimmed and cut into 1-inch pieces
• 1/4 cup (15g) fresh thyme leaves 1/4 cup (15g) fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1/2 cup (50g) shredded Gruyere cheese 1/2 cup (50g) shredded Gruyere cheese

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 18g (Saturated Fat: 7g)
• Carbohydrates: 5g (Sugars: 2g)
• Protein: 17g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
3. 3.
   Heat the olive oil in a 10-inch oven-safe skillet over medium heat.
4. 4.
   Add the mushrooms and sauté until they release their moisture and become golden brown, about 5 minutes.
5. 5.
   Add the asparagus, thyme, and rosemary to the skillet and cook for an additional 2 minutes.
6. 6.
   Pour the egg mixture over the vegetables in the skillet, ensuring they are evenly distributed.
7. 7.
   Sprinkle the shredded Gruyere cheese over the top.
8. 8.
   Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
9. 9.
   Remove from the oven and let it cool for a few minutes before slicing.
10. 10.
    Serve warm and enjoy!

Treat your ingredients with care...

• Wild mushrooms — Ensure you thoroughly clean the mushrooms before slicing. If you can't find wild mushrooms, you can substitute with cultivated mushrooms like cremini or button mushrooms.
• Asparagus — Snap off the woody ends of the asparagus before cutting them into pieces. For a tender texture, blanch the asparagus in boiling water for 2 minutes before adding them to the frittata.

Tips & Tricks

• For a more indulgent version, you can add cooked bacon or smoked salmon to the frittata.
• Experiment with different types of cheese, such as sharp cheddar or goat cheese, to customize the flavor.
• Serve the frittata with a dollop of sour cream or crème fraîche for added creaminess.
• Leftover frittata can be refrigerated and enjoyed cold or reheated for a quick and satisfying meal.
• Don't be afraid to get creative with the herbs. Dill, tarragon, or parsley can be used in place of or in addition to thyme and rosemary.

Serving advice

Serve the Pacific Northwest Spring Frittata as a centerpiece for a brunch or light dinner. Accompany it with a side salad of mixed greens dressed with a light vinaigrette to complete the meal.

Presentation advice

Garnish the frittata with a sprinkle of fresh thyme leaves and a few asparagus spears on top. Cut it into wedges and arrange them on a platter to showcase the beautiful colors of the ingredients.