Farmer’s Market Find: Asparagus
My Mom and I have an unofficial tradition of getting together for dinner (usually she cooks for me!) whenever my Dad goes out of town for business. Not that we don’t want to hang out with him, but it’s a good time to catch up on all our girl talk! For one of our more recent dinners, my Mom whipped up a very tasty frittata using all natural ingredients, many of which she grew in her own backyard.
Her simple, delicious dish got me thinking about the endless combinations of seasonal vegetables that would be perfect baked into a frittata. So when I spotted some fresh asparagus at the farmers market last weekend, I knew exactly what the star of my early summer frittata would be!
Asparagus probably isn’t a new addition to your dinner plate. Chances are you’ve been eating it for years; but did you know how good it is for your body? Because it’s chock-full of fiber and protein, asparagus is great for digestion. It also contains several anti-inflammatory compounds and vitamin B, which can manage your blood sugar levels and protect you from serious illnesses like type 2 diabetes.
We’re quickly approaching the end of asparagus season (they’re best between April and late June), so don’t delay with your frittata making! Hop on over to your local farmers’ market this weekend to snatch up the last of this season’s asparagus, and then get cooking!
Fresh Asparagus and Purple Potato Frittata
- 6 eggs
- ¼ cup shredded Parmesan cheese
- 1 tsp salt, divided
- ½ tsp ground black pepper
- 2 tbsp butter or ghee, divided
- 1 small yellow onion, diced
- 1 cup chopped mini Portobello mushrooms
- 3 small purple potatoes, finely chopped
- 1 cup chopped asparagus
- Preheat the oven to broil.
- In a bowl, whisk together the eggs, Parmesan, ½ teaspoon salt, and pepper. Set aside.
- In a 12-inch oven-proof skillet, heat one tablespoon of butter or ghee over medium-high heat. Add the onions and mushrooms. Sprinkle with remaining ½ teaspoon salt and allow them to cook without stirring for 3 minutes.
- Cook the mixture for an additional 5 to 10 minutes, stirring constantly, until onions are translucent. Transfer to a bowl and set aside.
- Add the remaining butter to the hot skillet, then add the potatoes. Cook until you can easily pierce the potatoes with a fork, about 10 minutes, and then add asparagus. Cook for an additional 3 minutes until asparagus is bright green.
- Add the onions and mushrooms back to the pan, and pour the egg mixture over. Cook for 4 or 5 minutes until the bottom of the eggs have set, and then transfer the pan to the oven. Cook for an additional 5 minutes or until eggs are complete set.
- Serve with a green salad.