Source: Jessica Prentice, author of Full Moon Feast: Food and Hunger for Connection
I make frittatas all the time, using whatever produce I find in season at the farmer’s market. Asparagus is the herald of spring, and so this is a perfect Egg Moon recipe.
Serves 3 to 4
1 small bunch asparagus, about 3/4 pound
1 large leek or 2 small leeks
2 tablespoons butter
4–5 hen’s eggs from family farm chickens, or 1–2 goose eggs, or 3–4 duck eggs
1/4 cup cream, half-and-half, or whole milk (from a family dairy, if possible)
1/4–1/2 teaspoon sea salt, or to taste
Pepper, freshly ground
Nutmeg, a little grated fresh, or 1/8 teaspoon powdered
1/4 cup grated cheese such as cheddar or Monterey Jack, or crumbled feta (optional)
- Preheat the oven to 300º F.
- Break off the tough ends of the asparagus and cut the spears into 1-inch pieces.
- Slice the leeks into thick rounds. Put them into a bowl of cold water and mix to get the dirt out.
- Melt the butter in an oven-safe skillet. When it’s hot, lift the leeks out of the water in handfuls, shaking off any excess water, and put into the pan. Sauté over medium heat until just soft.
- Add the asparagus pieces to the pan along with a tablespoon of water. Cover the pan and allow the asparagus to steam for 1 to 3 minutes, until just tender.
- Meanwhile, mix together the eggs with cream, milk, or a combination, and add salt, pepper, and nutmeg.
- Pour the egg mixture over the leeks and asparagus, then add the cheese, pressing it gently into the eggs. Let this cook on the stovetop over low heat for a minute or two, and then transfer to the oven and bake until the eggs are just set—this may be as little as 5 minutes. (You can also finish under a broiler, as long as the pan isn’t too deep and you keep a close eye to make sure it doesn’t burn).
- Remove from the oven, cool for a few minutes, and slice and eat.