Simple Supper: Spring Green Fritatta

I'm not sure what to tell you about this lovely little fritatta. It's bright. It's light. It's fresh. It's green. It's a perfect meal for a spring evening (not to mention, it takes mere minutes to make). Meals packed with veggies - especially green ones - always feel like spring to me. Try this recipe with what ever vegetables are fresh & available to you, peppers, zucchini, & squash all work well. Heck, fritattas are even good with a handful of fresh herbs & some nice cheese. So, get creative & enjoy the spring bounty.

Spring Green Frittata
6 - 7 eggs

a small bundle of asparagus spears

1 c. frzn. peas

1 tbsp. fresh basil

1/2 tbsp. fresh mint

1 yellow onion, minced

1 tbsp. olive oil

2 tbsp. soft goat cheese

1/4 c. chicken stock

1 tbsp. or so italian bread crumbs

salt to taste

pepper to taste

In a cast iron skillet (cast iron is important here - it gives it a richer flavor) saute the onions in olive oil until the begin to brown. Pour the stock in & add the asparagus. Cover the skillet & blanch the asparagus for a few minutes until they turn bright green. Remove & reserve the asparagus for later.

Scramble the eggs together with salt & pepper, then pour the eggs, peas, & basil in & let them set. Once the fritatta has begun to firm, add the asparagus spears & crumble the goat cheese & bread crumbs on top.

Put the skillet in a 375F oven for about 10 minutes or until the top of the fritatta has turned golden brown. Let cool for a moment or two, garnish with fresh mint, then slice & serve.