Ingredients
- 4 green garlic shoots, top 2” set aside
- 1 medium red spring onion, sliced in ½ lengthwise (with top 2” set aside)
- 1 fennel bulb, trimmed, cored, and thinly sliced
- 6 pieces asparagus, ends trimmed
- 6 eggs
- 1 t. salt
- ¼ t. pepper
- Zest of 1 lemon
- ¼ c. grated parmesan reggiano
- ½ c. crumbled sheep’s feta
Preparation
- Preheat oven to 350 degrees.
- On outdoor grill or panini grill press, grill asparagus and fennel, 4-6 minutes, turning after first 2-3 minutes. When asparagus is softened but still firm with grill marks apparent remove from heat. Grill fennel for a few more minutes until soft with apparent grill marks. Remove from heat.
- Add to grill red spring onion lengths and green garlic. Grill 2-3 minutes until beginning to soften with some brown spots. Remove from heat.
- Thinly slice onion and garlic. Slice asparagus into ¼” lengths. Set aside all vegetables to cool.
- In a medium mixing bowl whisk eggs until fully blended. Add salt, pepper, lemon, parmesan, and feta. Add vegetables and stir together.
- Place medium saucepan on medium-heat. Add 1 T. garlic, swirl around pan. Once pan is fully heated, add egg mixture. Allow to cook for 5-7 minutes until eggs start to brown around the edges and can be pulled away from the sides of the pan.
- Put pan in oven and cook for 8-12 minutes until eggs are set in the center and top is just beginning to brown. Remove from oven.
- Mince garlic and onion tops.
- Slide frittata onto serving plate and cut into slices (4, 6,
or 8). Serve immediately or at room
temperature, with minced greens sprinkled on top.
Serves: 4-6 people
Related Posts: First Signs of Spring: Green Garlic!
Comments