green mustard and asparagus frittata

This frittata is a delicious and filling meal which also provides a range of health benefits. But wait? what’s a frittata? is it just a quiche? Sort of.

A frittata is an Italian dish that is made with beaten eggs, cheese, and various ingredients such as vegetables, meats, and herbs. It is typically cooked in a skillet on the stovetop and then finished in the oven. Frittatas are usually thicker and denser than omelets and are cut into wedges for serving.

On the other hand, quiche is a French dish that is made with a pastry crust and a filling of eggs, milk, and cheese, along with various ingredients such as vegetables, meats, and herbs. The filling is poured into the crust and baked in the oven. Quiches are usually served in slices, similar to a pie.

Overall, frittatas and quiches are both delicious egg-based dishes that can be customized with various ingredients - this one uses some of our favorite fresh spring green vegetables.

Mustard greens, one of the key ingredients in this recipe, are a highly nutritious leafy green vegetable that are particularly abundant in the spring season. Locally grown mustard greens like ours in the spring have higher nutrient content than those that are grown in other seasons, as they have been exposed to more sunlight and have not yet been subjected to heat stress. Mustard greens are packed with vitamins, minerals, and antioxidants including vitamins A, C, K, calcium and iron, making them a great addition to any meal. The asparagus in this recipe adds even more nutritional value, as it is a good source of fiber, folate, and vitamins A, C, and K. So why not try this green mustard and asparagus frittata recipe and enjoy the taste and health benefits of locally grown, seasonal produce!

Photo and recipe adapted from Full Belly Farm and Strawberry Blondie Kitchen.

Visit their sites to see original recipe, photos and details or scroll down for our interpretation.

mustard green and asparagus frittata

prep time: 15 min
cook time: 30 min

6-8 servings

Dish ingredients

1 bunch mustard greens

1 bunch green garlic
or 2 garlic cloves

1 vidalia onion

1 bunch asparagus

6 eggs

olive oil or butter, for pan

fresh herbs, basil or dill

salt, black pepper, and cayenne pepper to taste

optional:

jack, feta or parmesan cheese, grated

simple tomato sauce

Preparation

1. Prepare fresh ingredients. Clean and dice garlic and onion. Wash and coarsely chop mustard greens. Prepare asparagus by breaking off any stiff stem and washing.

2. Roasting the asparagus adds an extra level of flavor! This step is roasting instructions, if you don’t have time to do this you can simple pan cook the asparagus with the other veggies.

3. Preheat oven to 450°F. Arrange asparagus on a sheet pan and sprinkle with olive oil and salt. Mix the stems together to coat them in the oil. Place pan in oven and watch for asparagus to become tender but still firm. Chop into 1 1/2 inch pieces.

4. Heat a heavy pan (cast iron is perfect if you have it) on medium low heat. Add a couple tablespoons of olive oil or butter to pan, cook the garlic and onions. Once soft, add mustard greens (and asparagus if you didn’t roast it) and cook until tender, adding water if pan is dry. Turn the greens out onto a plate with chopped asparagus.

5. Crack the 6 eggs into a large bowl. Add salt, about 1 tsp, black pepper and cayenned pepper to taste. Beat eggs lightly.

6. Stir mustard greens, asparagus, and herbs into bowl of beaten eggs. You can add cheese at this stage if you like it really cheesy.

7. To cook on stovetop: Place pan back on medium-low heat. Add more olive oil or butter.
   Pour in the egg and vegetable mixture. As eggs set on bottom, lift edges to allow uncooked egg to flow underneath.
   Cook until mostly set (be patient :)
   Use a plate to flip the frittata over in the pan, be sure to add a little more olive oil or butter when you do.
   Sprinkle cheese on top if you like and cover until cheese melts, cooking for a few more minutes.
   Done is cooked through, but still moist.

8. To bake in oven: This is where a cast iron skillet is great.
   Add onions and garlics to the egg and vegetable mixture.
   Pour into pan and add cheese. Bake for 30 minutes at 350°F for 30 minutes or until toothpick in center is clean.

9. Slice like a pie and serve.
   Top with cheese or sauces to taste

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