springtime frittata with morels & asparagus

Name: Springtime Frittata with Morels & Asparagus
Yield: 4
Cuisine: American
Ingredients: 10 or more morels sliced in half; 1/2 cup(s) asparagus sliced in 1/2 inch pieces; 1/2 cup(s) gold potatoes shredded or diced small; 1/2 cup(s) sweet onion minced; 5-6 medium or large eggs, lightly whisked; 1/4 cup(s) heavy cream; 1 cup(s) smoked gouda shredded; You decide butter to sauté

4 Pinches 3 Photos

Amy CooksToo

Cincinnati, OH

Updated on Mar 5, 2021

At our farm we grow all the things we love! Asparagus is one of those things. We also get to hunt morel mushrooms in the woods on our farm in Spring. It’s the season I look forward to the most, though I have to admit Summer tomato season ranks right up there! Morels are a once a year treat and if you have access to them try them! Best sautéed just in butter, this recipe is great if you only found a few and want to share them!

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Morel, asparagus, potatoes, smoked gouda & onion frittata.

prep time

cook time

method Bake

yield 4-6 serving(s)

Ingredients

10 or more morels sliced in half
1/2 cup asparagus sliced in 1/2 inch pieces
1/2 cup gold potatoes shredded or diced small
1/2 cup sweet onion minced
5-6 medium or large eggs, lightly whisked
1/4 cup heavy cream
1 cup smoked gouda shredded
You decide butter to sauté

How To Make springtime frittata with morels & asparagus

Step 1

Set the oven to 350. Heat a well seasoned,12 inch, cast iron pan to hot. Add enough butter to the pan to at least coat the bottom, more if you love butter like I do! Keep the cast iron pan on medium heat. Add the potatoes and stir for a minute or two, so they don’t stick. Keep stirring as you add the onions, cook onions to translucent. Turn the heat down a little. Add the morels and asparagus and cook until asparagus are slightly tender (they’ll finish in the oven). remove from heat. Remove sautéed veggies to a plate or bowl.

Step 2

In a 4 cup measuring cup (or bowl) place the lightly whipped eggs and whisk in cream. Stir in cheese. Pour this mixture to the cast iron pan. Stir in your sautéed veggies. Place cast iron pan in heated oven. Bake for about 20 minutes, or until eggs are set and top is lightly golden browned, or as browned as desired. Removed from oven, cool slightly and flop frittata out onto a cutting board to slice.
Step 3

Serve immediately; frittata is best warm. Leftovers will keep airtight in the fridge for up to 5 days.
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