Spring Vegetable Ricotta Frittata
A perfect recipe for spring as it includes several items which are in season and in our CSA shares and farmer's market: eggs, spinach, asparagus, scallions. Below is a slightly modified version of the recipe by Joe Yonan found in the May 8, 2013 Washington Post.
8 large eggs
1/4 cup whole milk (or substitute)
1/2 t. sea salt, and more to taste
2 T extra virgin olive oil
2 cloves garlic, thinly sliced
bunch of scallions, thinly sliced
1/2 pound or more fresh asparagus, cut into 1/2 inch pieces
4 oz or more spinach leaves chopped
1/2 cup whole milk ricotta cheese
Lightly beat the eggs with the milk and salt. Pour 1 T of the oil into a last skillet over medium high heat. Once the oil shimmers, add the garlic, scallions (keeping some in reserve for last step), and asparagus; cook, stirring frequently for a few minutes until the asparagus is barely tender. Add spinach and stir until it wilts. Season with salt to taste. Scrape into bowl.
Position oven rack several inches from the heating element, preheat broiler.
Return the skillet to medium high heat, adding remaining T of oil. When heated, pour in egg mixture and cook until set on the bottom. Use a spatula to lift the edges of the eggs and tilt skillet so any uncooked egg runs underneath. Repeat until egg is mostly set but still a little runny on top. Spoon the vegetable mixture evenly onto the frittata. Drop teaspoons of the ricotta on the surface, then scatter green onions on top. Transfer the skillet to the oven, broil until frittata has puffed, about 3 minutes. Serve straight from the skillet.