Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

springtime frittata with morels & asparagus

AmyCooksToo avatar
Recipe by
Amy CooksToo
@AmyCooksToo
Cincinnati, OH

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!

►
yield 4 -6
method Bake

Ingredients For springtime frittata with morels & asparagus

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

How To Make springtime frittata with morels & asparagus

  • 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.
  • 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.
  • 3
    Serve immediately; frittata is best warm. Leftovers will keep airtight in the fridge for up to 5 days.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT