Spring Frittata with Morels, Grilled Asparagus and Grilled Scallions

Spring Frittata with Morels, Grilled Asparagus and Grilled Scallions Recipe - Vegetarian Italian Dish

Region / culture: Italy | Servings: 4 |

Vegetarian diet

Introduction

This Spring Frittata with Morels, Grilled Asparagus, and Grilled Scallions is a delicious and nutritious dish that is perfect for any time of day. The combination of fresh asparagus, earthy morel mushrooms, and grilled scallions creates a flavorful and satisfying frittata that is sure to impress your family and friends.

History

Frittatas have been a popular dish in Italian cuisine for centuries. They are similar to omelettes but are typically thicker and cooked in a skillet in the oven. This particular recipe combines traditional frittata ingredients with seasonal spring vegetables to create a unique and delicious dish.

Ingredients

Frittata

2 tbsp olive oil plus extra for rubbing
6 oz (170 g) pencil-thin fresh asparagus, spears trimmed of tough ends
0.5 oz (14 g) dried morel mushrooms or other dried wild mushrooms
2 oz (57 g) thin scallions, trimmed of limp green portions
8 large eggs
0.5 tsp salt, or more to taste
0.25 tsp freshly milled pepper
1 tbsp grilled red pepper Romesco sauce
2 oz (57 g) parmesan cheese, grated

Grilled red pepper Romesco sauce

2 hefty red bell peppers, about 6 oz (170 g) each
0.5 cup (2.25 oz (64 g) pkg.) sliced or slivered almonds, toasted
2 cloves garlic
1 tbsp red wine vinegar
1 tbsp sweet paprika, preferably Spanish
0.5 tsp crushed red pepper
0.75 tsp coarse salt, either kosher or sea salt
0.5 cup olive oil

How to prepare

Fire up the grill to medium heat.
Rub the asparagus and scallions with olive oil.
Grill the asparagus and scallions on all sides for 4 to 6 minutes, or until tender.
Remove from heat and set aside.
Put the peppers on the grill and cook until softened and mostly blackened on all sides, for 12 to 15 minutes.
Put the peppers in a paper or plastic bag to steam briefly until cool enough to handle.
Strip off the majority of the blackened skins, rinsing your hands as needed.
Slice the peppers into chunks, discarding stems and seeds and reserving the juices.
Put the peppers and any juices, almonds, garlic, vinegar, paprika, crushed red pepper, and salt in a blender or food processor.
With the motor running, pour in the oil and process until combined and nearly smooth.
Set aside.
Soak the mushrooms in hot water to cover until soft, for about 15 minutes.
Strain off and reserve 2 tbsp of water, discarding any grit.
Halve or quarter the mushrooms if larger than bite-sized.
Chop the asparagus and scallions into bite-sized pieces and set aside.
Preheat the oven to 350°F or use a covered grill at the same temperature.
Whisk together the eggs, salt, pepper, grilled red pepper Romesco sauce, 2 tbsp of mushroom-soaking water, and about half of the cheese until combined.
Pour the oil into an 8x10 inch ovenproof skillet, preferably nonstick, and heat over medium heat.
Stir in the mushrooms, asparagus, and scallions, and warm through.
Pat the mixture down evenly in the skillet.
Pour the egg mixture evenly into the skillet.
Continue heating until the bottom is lightly set, for about 3 minutes more, lifting the edges and tilting the skillet to allow the uncooked egg to flow to the bottom.
Scatter the remaining cheese over the frittata.
Cover and transfer the skillet to the oven.
Bake until the frittata is set to the desired firmness, for 10 to 12 minutes.
Slice into wedges and serve hot, at room temperature, or chilled.

Variations

Substitute other seasonal vegetables for the asparagus and scallions, such as zucchini, bell peppers, or spinach.
Add cooked bacon or ham for extra flavor and protein.
Use different types of cheese, such as cheddar, feta, or goat cheese, for a different flavor profile.

Cooking Tips & Tricks

Be sure to grill the vegetables until they are tender but still slightly crisp for the best texture and flavor.

- Whisk the eggs well to ensure a light and fluffy frittata.

- Use a nonstick skillet for easy removal of the frittata from the pan.

- Let the frittata rest for a few minutes before slicing to allow it to set and hold its shape.

Serving Suggestions

This frittata can be served on its own as a light meal or paired with a side salad or crusty bread for a more substantial meal. It is also delicious topped with a dollop of sour cream or salsa.

Cooking Techniques

Grilling the vegetables adds a smoky flavor and enhances their natural sweetness. Baking the frittata in the oven ensures even cooking and a light, fluffy texture.

Ingredient Substitutions

If you can't find morel mushrooms, you can use other types of mushrooms, such as cremini or shiitake. You can also use fresh red bell peppers instead of grilling them for the Romesco sauce.

Make Ahead Tips

You can prepare the vegetables and Romesco sauce ahead of time and store them in the refrigerator until you are ready to make the frittata. The frittata can also be baked ahead of time and reheated in the oven or microwave.

Presentation Ideas

Garnish the frittata with fresh herbs, such as parsley or chives, for a pop of color and flavor. Serve it on a platter with a drizzle of olive oil and a sprinkle of sea salt for an elegant presentation.

Pairing Recommendations

This frittata pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. It also goes well with a light salad or fresh fruit for a balanced meal.

Storage and Reheating Instructions

Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of this frittata contains approximately 250 calories, making it a satisfying and nutritious meal option.

Carbohydrates

This frittata is low in carbohydrates, making it a great option for those following a low-carb or keto diet. The asparagus and scallions provide fiber and essential nutrients without adding excess carbs to the dish.

Fats

The olive oil, almonds, and cheese in this frittata provide healthy fats that are essential for brain function, hormone production, and overall health. These fats also help to keep you feeling full and satisfied after eating.

Proteins

Eggs are a rich source of high-quality protein, making this frittata a great option for a protein-packed meal. The cheese and almonds also contribute to the protein content of the dish.

Vitamins and minerals

Asparagus is a good source of vitamins A, C, and K, as well as folate and fiber. Morel mushrooms are rich in iron, copper, and vitamin D. The red bell peppers in the Romesco sauce provide vitamin C and antioxidants.

Alergens

This recipe contains eggs, tree nuts (almonds), and dairy (cheese), so it may not be suitable for those with allergies to these ingredients.

Summary

Overall, this Spring Frittata with Morels, Grilled Asparagus, and Grilled Scallions is a nutrient-dense and delicious dish that is perfect for any meal of the day. It is low in carbs, high in protein, and packed with vitamins and minerals.

Summary

This Spring Frittata with Morels, Grilled Asparagus, and Grilled Scallions is a delicious and nutritious dish that is perfect for any meal of the day. With its combination of fresh vegetables, protein-rich eggs, and flavorful Romesco sauce, it is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe. It was a warm spring day, the sun shining brightly outside, and I had just finished picking some fresh morel mushrooms from the forest near our family farm. As I carried my bounty back to the farmhouse, I couldn't help but think about how I would incorporate these delicate mushrooms into my next meal.

As I entered the kitchen, I found my dear friend Mrs. Jenkins waiting for me, a twinkle in her eye and a knowing smile on her face.

"Ah, I see you've found some morels," she said, nodding towards the mushrooms in my basket. "I have just the recipe for you."

Mrs. Jenkins was known far and wide for her culinary skills, and I knew that whatever recipe she had in store for me would be nothing short of delicious.

She handed me a worn piece of paper, yellowed with age and covered in spidery handwriting. The title at the top read, "Spring Frittata with Morels, Grilled Asparagus, and Grilled Scallions."

"This is a family recipe that has been passed down through generations," Mrs. Jenkins explained. "It's perfect for showcasing the fresh flavors of spring."

I eagerly read through the recipe, taking in the simple yet elegant combination of ingredients. The morels would add an earthy depth to the dish, while the grilled asparagus and scallions would provide a bright freshness that perfectly complemented the eggs.

I wasted no time in getting started on the frittata. I whipped up the eggs with a splash of cream, seasoned them with salt and pepper, and gently folded in the sautéed morels. While the frittata cooked on the stovetop, I prepared the asparagus and scallions for grilling, brushing them with olive oil and sprinkling them with salt.

As the frittata began to set, I carefully arranged the grilled vegetables on top, creating a beautiful mosaic of colors and flavors. I couldn't wait to dig in and taste the results of my labor.

When the frittata was finally finished, I cut it into wedges and served it alongside a simple green salad dressed with lemon vinaigrette. The first bite was a revelation – the creamy eggs, the meaty morels, the charred sweetness of the grilled vegetables – it was a symphony of flavors that danced on my tongue.

Mrs. Jenkins watched me with a satisfied smile as I savored each bite.

"It's wonderful, isn't it?" she said. "There's nothing quite like a dish that celebrates the bounty of the season."

I nodded in agreement, my heart full and my stomach even fuller. This recipe had quickly become a favorite in my repertoire, a dish that I would return to time and time again whenever spring arrived with its promise of fresh ingredients and new beginnings.

Years passed, and I continued to make the Spring Frittata with Morels, Grilled Asparagus, and Grilled Scallions for family gatherings, dinner parties, and quiet nights at home. Each time I prepared it, I was transported back to that sunny spring day when Mrs. Jenkins had introduced me to the recipe that would become a beloved tradition in my kitchen.

Now, as I sit here in my cozy farmhouse kitchen, surrounded by the comforting scents of garlic and herbs, I can't help but feel grateful for the gift of this recipe and the memories it holds. It's a reminder of the joy that cooking can bring, of the connections we forge through food, and of the simple pleasures that can be found in a well-made meal.

And so, as I finish the last bite of my Spring Frittata with Morels, Grilled Asparagus, and Grilled Scallions, I raise my glass in a silent toast to Mrs. Jenkins and the recipe that has brought so much happiness to my table. May it continue to nourish both body and soul for generations to come.