Showcase your spring foraging in this delicious dish. This frittata is also a great blank slate for any season. In summer, add tomatoes and fresh herbs; in fall, roasted potatoes and slow-cooked onions; and in winter, roasted sweet potatoes and goat cheese. This is nice served warm or at room temperature.

Read How to Eat Local and Organic on a Budget and try other budget-friendly recipes: Rhubarb Porridge and Horseradish Parsnip Mash.

By / Photography By Grant Beachy | March 20, 2018

Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 cup sliced morels (or other locally foraged mushrooms)
  • 1 bunch asparagus (about 8 spears), about 2 cups chopped
  • 1 small bunch ramps, about ½ cup chopped
  • 6 eggs
  • 2 teaspoons fresh thyme leaves
  • Salt and pepper to taste

Instructions

Serves 4–6

Preheat oven to 400°. Heat the olive oil in a large oven-safe skillet over medium heat. Add the garlic and mushrooms and cook about 5 minutes. Toss in the asparagus and ramps and cook for another 3 minutes.

Whisk the eggs in a bowl. Add thyme, salt and pepper. When the vegetables are beginning to soften, pour the eggs evenly over top. Once the edges of the egg mixture start to firm up, transfer the skillet to the oven and bake for 7 to 10 minutes (or until the center is firm and the top is golden).

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Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 cup sliced morels (or other locally foraged mushrooms)
  • 1 bunch asparagus (about 8 spears), about 2 cups chopped
  • 1 small bunch ramps, about ½ cup chopped
  • 6 eggs
  • 2 teaspoons fresh thyme leaves
  • Salt and pepper to taste
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