Recipe of the Month,
Springtime Green Garlic Frittata
2 tablespoons extra-virgin olive oil or unsalted butter
2 bulbs plus green sprouts from spring garlic, washed and sliced thin
8 stalks spring asparagus or spring snow peas, sliced diagonally into 1/4
1/4 cup minced fresh chives
1/4 cup chopped sun dried tomatoes (optional)
1 cup whole milk ricotta
1/2 cup shredded mozzarella cheese
salt and pepper to taste
Pre-heat the broiler to high.
Heat the olive oil over medium heat in a cast iron or oven friendly pan.
Add the green garlic slices and a pinch of salt to the
skillet. Sauté it until fragrant, about 2 minutes. Remove from the pan
and set aside.
Whisk the eggs until yellow in color. Add the ricotta and whisk until
fully incorporated and fluffy. Gently fold in the chives, asparagus,
sautéed garlic, and sun dried tomatoes.
Clean or wipe out your pan. Place on the stove and heat the remaining
olive oil until shimmering. Pour in the egg mixture and swirl the pan
until the mixture is evenly distributed. Cook for about two minutes
until the egg begins to set. Lift the sides of the egg mixture and allow
the “loose” egg mixture on top to seep underneath the frittata.
Reduce the heat to low and cover the pan. Cook for about
5-7 minutes. before lifting the cover.
Lift cover and sprinkle with the mozzarella. Cover again and
turn off the heat. Allow frittata to sit for 5 minutes. Remove cover
and slide the frittata under the broiler for two minutes or until the
top is golden brown. Let the frittata sit for 5 minutes. Serve.
The frittata can be served hot, warm, or at room temperature. Your