For those of you who are not familiar, a frittata is basically an Italian style open face omelette that is cut into wedges. Frittatas make a regular appearance in the menu rotation in my kitchen mainly because I love eggs but also because they are quick, tasty and a great way to use up what you have in the fridge. They are perfect any time of day, breakfast, lunch or dinner. I like to make extra to have for lunches during the week.
Like omelettes, frittatas are a great dish to adapt seasonally. This is a spring version with baby shitake mushrooms, beautiful asparagus and a raw milk swiss cheese. Asparagus arrives with the coming of spring and is only in season for a couple of months. There is a lot of asparagus coming from California right now and I have heard rumours of local asparagus on Vancouver Island. I have yet to find any local in Vancouver but I certainly indulge while it is here and it is such a pretty and tasty addition to a frittata.
It goes without saying that the better the quality of your eggs the better your frittata will taste. My favourite place to get eggs is from the farmers’ market. These particular eggs are from Cropthorne Farm where the chickens get to tour around the farm in their mobile hen house. How wonderful is that? I love raw milk cheese and Swiss or gruyere works particularly nice with the mushrooms and asparagus but use whatever kind of cheese you like or have in the fridge.