Using Spring Greens
By Shauna Lindzon
As Spring approaches each year, I become motivated to fill up my fridge with more and more greens. The recipe that I have selected for you below not only incorporates lots of Spring vegetables, but also shows you how easy it is to put a balanced meal together. A vegetable frittata is a great way to fill your plate with high quality protein and fresh seasonal vegetables and herbs. If you don’t have fresh chives available, switch them up for scallions. You can also switch up the basil for fresh dill. Serve this with a piping hot baguette and you will be very satisfied. I love serving the salad on top of the frittata. It looks picture perfect!
Perfect for a brunch get together or a weekday meal, frittatas are also great to eat as leftovers. They taste delicious either straight out of the fridge or slightly warmed up. You will find that this salad can be a versatile side dish that is a nice accompaniment to any meal. You can also top it with some goat cheese along with some seeded crackers and enjoy it as a light lunch.
ASPARAGUS CHIVE FRITTATA WITH ARUGULA SALAD
Makes: 4 servings
1 bunch asparagus (about 20 pieces)
8 large eggs
2 Tbsp chopped fresh chives
2 Tbsp chopped fresh basil
1/2 cup milk
1 Tbsp olive oil
1/4 tsp salt
Pinch freshly ground black pepper
1-1/2 cups grated sharp cheddar cheese
5 oz container baby arugula
2 Tbsp olive oil
2 tsp balsamic vinegar
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 cups cherry tomatoes, cut in half
1/4 cup toasted pine nuts
- To prepare asparagus, break off woody ends and chop into bite sized pieces (about 2-inches).
- In a medium bowl, whisk together eggs, chives, basil, and milk.
- In a large cast iron skillet (or oven proof skillet), heat olive oil over medium-high heat. Add asparagus and sauté with 1/4 tsp salt for about 1-2 minutes.
- Pour egg mixture over asparagus and reduce heat to medium-low.
- Sprinkle the grated cheese over the egg mixture. Cover with lid and cook for 5-8 minutes or until eggs are almost set.
- Meanwhile, heat the oven to broil. Broil the frittata for 2-3 minutes or until the cheese is bubbling and golden brown.
- Remove from the oven and let rest for 5 minutes.
- To make salad: In a large bowl, toss arugula with 2 Tbsp olive oil, balsamic vinegar, salt, and pepper. Add cherry tomatoes, and pine nuts.
- Serve with salad on top or beside the frittata.