Thursday, May 12, 2016

Morel & Asparagus Frittata

Yum
If you've been reading here for a while now, you must remember my love of morel mushrooms. I've enjoyed the spring time hunts for this mushroom as far back as I can remember. Thankfully, every where I have lived, morels grow. There have been years where I just didn't make it out to get any. And, when we lived in the Twin Cities, you had to fight to get to the spots before the bazillion other morel hunters got there. In certain stores you are able to buy them, but they cost more than a pretty penny!


This year our weather is not ideal for morels. They are growing, and we are finding them, but they definitely are not as plentiful as other years. I still have enough though, especially since Truckin' Man does not enjoy them with me. 


As soon as my friend Anne, from A Salad For All Seasons, had posted her recipe for Herbed Ricotta, Spring Pea & Mushroom Frittata, I knew I would have to twist her recipe to fit what we were picking fresh on the farm, and this would be what I would make when my parents came over for Mother's Day.


This was my first time ever making a frittata. It was so delicious and easy to prepare! 
A perfect way to enjoy what's in season.


Morel & Asparagus Frittata

8 eggs (farm fresh if you can)
1/4 cup half and half
1/2 cup ricotta cheese
1 Tbsp fresh chives, chopped
8 ounces fresh asparagus, cut into 1" - 2" pieces
8 ounces fresh morel mushroom, cut in half lengthwise
3 Tbsp shallots, diced
2 Tbsp olive oil
2 Tbsp butter
salt and pepper
Additional chives for garnish, if desired

Preheat oven to 400 degrees.  In medium bowl, whisk eggs and half and half. Season with salt and pepper; set aside. In separate bowl, combine ricotta cheese, chives, and salt and pepper; set aside.

Heat 10 inch ovenproof skillet over medium high heat. Heat olive oil and butter. Add shallots, stirring often until softened.  Add mushrooms, saute 5 minutes, stirring occasionally. Add asparagus, saute another 5 minutes until all liquid is evaporated from mushrooms and asparagus is crisp-tender. 

Add egg mixture to skillet, and lower heat to medium. Spoon 6 dollops of the seasoned ricotta evenly around the frittata.  Cook without stirring for about 5 minutes. Once edges of frittata are set, transfer skillet to oven. Cook for 15-20 minutes until center is set.

Garnish with additional chives.

Enjoy:)

Adapted from: A Salad For All Seasons

Sharing this at:
Throwback Thursday
Weekend Potluck
Clever Chicks Blog Hop

21 comments:

  1. A luscious frittata! Those morels would cost quite a bit over here.

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    1. Thanks, Angie! I've heard around here that the morels are being sold to store and restaurants for $30 or higher per pound. I can't imagine the resale cost.

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  2. YUM! This looks healthy and delicious! Thanks for sharing my friend! Still haven't found morels over here!

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    1. Yes! No guilt when enjoying this lovely dish!
      I wish that some morels would just magically pop in your yard! Maybe next year :)

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  3. Wow! What an elegant frittata that just screams Springtime!

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    1. Thanks, Jean! It really does capture Springtime, doesn't it?

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  4. Wow! What an elegant frittata that just screams Springtime!

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  5. I haven't made a frittata in almost 2 years, time to change that! You've inspired me to go look for morels. We are on the edge of woodlands, I'm think I might have a shot to find some. Just got figure out which direction is south in my yard, ha ha! If I do find some, I'll be trying this recipe! :-)

    Have a great weekend Kris!

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    1. I hope you can find some! I know you would enjoy cooking with them :)

      Hope you have a great weekend!

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  6. Yummy! I hope to go hunting with you some day. I need you to teach me the trick of the trade. :-)
    I am pinning your recipe.
    Carla

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    1. I look forward to the day we get to go mushroom hunting together!
      I know you will be a natural at it, and your boys are going to love the hunt for the great morels :)

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  7. That looks so good. We had a terrible morel year here, so I didn't get any. We always just dredge ours and fry them. I'll have to try this next year!

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    1. My mom always dredged them, or rolled in cracker crumbs, then fried.
      I always have to have them that way at least once a season :)

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  8. Oh wow....that looks amazing Kris! I am so envious that you are able to pick morels virtually in your backyard. And don't even get me started on your fresh eggs! What a perfect dish for mother's day. I love having leftover frittata all week long. Thanks so much for the shout out! : )

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    1. I thought of you every step of the way on this, Anne, knowing how much you would love having every part of it fresh picked! Some year you will have to come visit in the spring :)

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  9. I love frittatas and this one looks amazing! I can't believe it's your first time making one, you totally nailed it!

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    1. Thank you so much, Sonali! I was pretty proud of it, and know that I will be making a lot more frittata's in the future!

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  10. What a very special frittata! I love the morels, of course, but the ricotta must make this especially creamy and delish! I'll be stealing that little idea, lol! Thanks for sharing with us at Throwback Thursday!

    Mollie

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