This Asparagus Frittata Uses Free-range Eggs

Asparagus is a true sign of spring and with the abundance of eggs that the hens are laying, this simple frittata is the perfect lunch or dinner. This recipe was chosen to be in the book, Seasonings - A Year of Local Flavour in Words and Recipes. It was a project of the Kootenay Country Store Cooperative and the Nelson Municipal Library in Nelson, BC Canada.

Asparagus Frittata Recipe:

1 bunch of fresh asparagus, steamed until crisp-tender

4 eggs

1/2 cup whipping cream

1 Tablespoon of fresh tarragon or 1/2 tsp. of dried

1/2 cup Parmesan cheese

Sea salt and pepper to taste

Preheat oven 375 degrees on broil. In a bowl, mix eggs, cream, cheese and spices. Pour egg mixture in a cast-iron skillet. Place asparagus spears in a circular fashion with tips facing out. Cook over medium heat about 5 minutes. Move to oven under the broiler for about 5-10 minutes until the frittata puffs and browns. Cut into wedges and serve.

This is a quick and easy recipe that can be turned into a great lunch or light dinner. I serve this Asparagus Frittata with a salad , crunchy cultured carrots and some home-made sourdough bread.

Note: I always encourage everyone to use as much local, grown without chemicals ingredients (organic), and meat, eggs and dairy from animals that were/are free-ranging and were/are raised without hormones and antibiotics. Seafood should be wild from unpolluted waters.

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Enjoy!

Lorraine

This recipe is shared on Gluten Free Homemaker's blog

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