This year marked our first spring planting season at our new home.
I was intent on growing herbs and getting a vegetable or two into the ground. So with a deep breath and a huge leap of faith, I kept my ambitions low, stayed focused and started small.
My husband built me two wood boxes and with that, our adventure was underway.
Having had a high success rate for growing weeds in the past (you know the mint and clover variety of ground cover that you can’t kill no matter how hard you try) and an abysmal success rate for keeping anything otherwise edible/desirable alive — how about some basil or cilantro for a change? — I entered the fray somewhat weary but not ambivalent. This is California after all. I can do this.
And then it happened. Just like that. Within one month, growth was so abundant that I found myself making herb bouquets for our neighbors — (waaa?) I felt like I was starring in somebody else’s garden show and I liked it — a lot.
Fast forward 6 weeks from our original planting date and we now have three boxes, 13 different herb and vegetable varieties growing and tomato plants that are hip high — little miracles, each and every one of them.
So today, a celebration of spring, growth and green with this garden fresh frittata! (aka: quiche’s sexier Italian cousin).
Of course with the frittata, much like its fussier kin the omelet and its more matronly cousin the quiche, (I do love quiche incidentally), you can truly make it your own by working with whatever seasonal or preferred ingredients you wish.
Ideal for serving a group, the gorgeous golden-rimmed frittata is a breeze to make and works well not only for breakfast/brunch but for any meal of the day. Leftovers are also delicious.
The hallmark of the frittata is that it is crustless and its contents are sautéed prior to hitting the oven. Beyond that, it’s a bit of a rebel among egg pies and all rules are subject to interpretation (well, at least in my world view with deference to all Italian grandmothers out there).
I want to dedicate this post to mothers around the globe — those who are still with us and those we carry in our hearts. And to all of our sisters, aunts, cousins, nieces, friends and loved ones who have acted as mentors in our lives. Thank you.
- 1 heaping cup chopped leek (1 stalk should do it)
- 1 small onion, chopped
- 3 garlic cloves, smashed and salted
- ½ pound asparagus (about 10 spears), cut into 1 inch pieces
- 8 (or more) cheery tomatoes, cut in half
- 10 large fresh eggs
- ⅓ cup half and half cream (10%)
- pinch of fresh grated nutmeg, optional
- ½ cup grated Parmesan cheese (or cheese of choice)
- 2 Tbsp fresh parsley, minced
- 2 tsp fresh oregano (or other herb of choice), minced
- 1 ounce feta cheese (or cheese of choice)
- sea salt & black pepper
- Preheat oven to 425 F
- Warm a 10" cast iron skillet (or oven proof skillet of choice) over low-medium heat making sure to grease sufficiently with oil or butter (I used coconut oil)
- Sauté leek, onion and garlic in the skillet over low-medium heat, just until the onion/leek become translucent being careful not to scorch the garlic, about 3 minutes. Add the asparagus and toss with veggies for a minute or two just until it brightens.
- Meanwhile whisk together: eggs, cream, nutmeg, 1 Tbsp parsley, oregano, sea salt & coarse black pepper together in a bowl.
- Add the grated Parmesan to the egg mixture and combine.
- Pour egg mixture into the skillet over the vegetables and cook for only 3 or 4 minutes over low-medium heat -- resist the urge to stir -- instead, draw a heatproof spatula across the bottom of the skillet in 3 or 4 long, deliberate strokes, pushing the cooked eggs toward the center and allowing the runny parts to gather underneath - this prevents scorching on the bottom of your frittata.
- Remove the skillet from heat and sprinkle the egg surface (which will still be runny in the center and barely set around the edges) with crumbled feta and then dot with tomatoes, as desired.
- Place the skillet in the oven and bake for about 20 minutes or until the egg mixture is puffed and beginning to take on a golden brown appearance (particularly around the edges).
- Carefully remove the skillet from the oven, top with remaining sprinkle of fresh parsley.
- Run a spatula around skillet edge to loosen the frittata, then carefully slide it out onto a serving plate to cut and serve.
Sauté to remove excess water - vegetables contain a lot of water, (notably: mushrooms & zucchini), sautéing them prior to baking the frittata allows much of this water to be released so that you don't end up with a soggy mess during the baking process.
Leek Prep - to prepare leeks, cut the ends off (the roots) and darker green tops (you can reserve for stock). Be sure to rinse thoroughly as leeks can be sandy. Slice the white/yellow part of the leek in half lengthwise (and then again if still large) and then chop the long pieces, widthwise.
Leek Nutrition - leeks form part of the powerful allium family together with its confrères garlic, onion and chives - a class of vegetables which are rich in phytonutrients and operate as antioxidants in the body. This is one sexy allium rich pie!
Smashing Garlic - I recommend smashing the garlic (as distinct from running it through a garlic press) for two reasons. I love the chunkier texture of the garlic and chopping/slicing the garlic cloves alone without first flattening it (smashing/crushing) will not release the allium's beneficial oils. To smash, simply use the flat side of a large knife and carefully press down on the garlic over a cutting board until it breaks/flattens somewhat. Sprinkle with sea salt which will absorb beautifully into the oils and then chop or slice the garlic.
You can *totally* do this, Kelly (and you certainly did!) I think California life suits you very well. How glorious to have such vibrancy at your fingertips… now what to do with all of those fresh herbs? I just love the smell of herbs- mint, oregano, rosemary- on a warm summer day; it’s intoxicating.
And as for your sexy frittata… dare I say too pretty to eat? What a beautiful breakfast, brunch, cold lunch idea! xoxo
First of all my dear friend, you have mastered this food photography thing! Your photos are so stunning! The lighting, the colors, the arrangement. Gorgeous!!! I’m so excited for your garden! How much fun is that? As you know, I too cannot manage to grow anything. Perhaps I just live in the wrong place. LOL. Your frittata looks delicous. I love quiche and frittatas and they make a wonderful summer lunch in my book. The fresh herbs here though make this one look even more delicous! I’m getting hungry just thinking about it. :)
I’m excited about the garden too Kristy and I’m quite prepared to attribute it all to the climate! :p — thank you for you kind words about the photography… I have fun with it (on most days that is ;-)
First let me say that I’m very envious of your long growing season and that you are already harvesting. What beautiful little herb bundles! Gardening is addicting isn’t it? This year we added 4 huge plant pots to go along with the 2 raised beds that Bobby built last year and now he’s planting where the fall bed is going to go. It just keeps going and going and going. :) Love you frittata! It is so very spring and makes a beautiful presentation. Love the “cheery” tomatoes. :)
yes, the pace of growth really took my by surprise too Mj… I know what you mean about the addictive nature of growing things. It’s like opening up a present every morning when we go out to check the garden and see what’s ‘new’ — so much fun. Glad you like my cheery cherries :o) xx
Congrats on the new garden! I just finished up planting my first one too, with a few more seedlings waiting for warmer weather. So exciting! I’m a little envious of your California growing weather but am determined to make something out of my Toronto yard regardless of our later start. Love the frittata and looking forward to seeing more goodies from your garden.
Hello Sofia, lovely to see you; thank you for dropping by. I’m looking forward to your garden photos too! Enjoy the spring planting season :).
Cast iron pans rock! I have several at home and the cottage and by sheer coincidence I recently made a kitchen sink frittata and froze leftovers and reheated for a quick lunch on a busy day at the cottage. As I am always looking to cut back on calories, I actually prefer this dish to quiche.
Your herbs are gorgeous, is the asparagus yours too? I’m so jealous, your success at gardening is truly wonderful. I planted garlic last fall and again it didn’t come up, so so so disappointing. I suspect I have now spent 3X the value of our lifetime of purchasing garlic on trying to grow it myself. I fear I may throw in the towel now. My herb garden on our back patio is wonderful (although I’m a bit worried because the weatherman is predicting -1°C tonight). I may have to cover them. I hope the lilac blooms survive too. The fig tree will resume it’s rightful location in the garage while this abomination of weather passes. Your photos are gorgeous, so light and fresh.
Hi Eva, I have not planted asparagus this year. My idea was to start small and slow and build my confidence and skill :). In terms of veggies, I’ve got jalapeno peppers, cucumber, lots of tomatoes, sweet red bell pepper, green beans and edamame — I’m seeing some flowers but no veggies just yet. My one regret is not planting lettuce but I could easily remedy that and pick some up later this month. I’m running out of growing space though, so we’d have to make some decisions! Ah, it’s lots of fun :) thanks for dropping by and enjoy spring in Toronto.
I’ve quit buying basil and dill plants each spring b/c I always have an abundance coming up volunteer. I, however, cannot grow cilantro to save my life. Beautiful frittata, Kelly. I’m right there with you on the weed situation!
I know right? What’s the deal with cilantro — up until this year I have never been able to keep it going. One word: paradise (climate) — okay, two words :)
Beautiful!!!! We made garden boxes in Oklahoma and after a few more tweaks in our backyard we intend to have them here too.. maybe next Spring
Phil and I are probably the world’s worst gardeners, able to kill anything green, but… we don’t give up easily
:-)
that’s the fighting spirit! (at least we know there are no mouffettes in your garden :)
Kelly! Congrats! You’re a superstar gardener now. What lucky neighbours you have! We have planted some herbs and kale, and a few other things…I can’t wait to watch them grow! Hopefully….. ;-)
Your frittata looks like the most beautiful brunch dish. I hope you have a great weekend. Happy Mother’s Day!! :-) xoxo
so great for brunch or entertaining — super simple! yeah, superstar gardener. That’s me — haahhhahahahahahaa!! :) xx
Kelly, you know I love frittatas–and yours looks absolutely amazing! I was excited when I saw your instagram of it yesterday. Asparagus adds such a nice springy element to this, and I bet the nutmeg adds such an interesting pop of flavor. And of course, your frittata is beautiful! Don’t you love pulling a golden frittata out of the oven? Also, big congrats on your lovely garden! I am sure it must be an amazing feeling to be growing food for yourself and friends. Not many of us experience that anymore. Maybe you can sell your produce at a farmer’s market ;)
thanks so much for stopping by Julia – I can hardly wait for our vegetables to start popping up… they look promising and I must admit, it’s exciting. Yes, a golden frittata and so easy to make too! Cheers.
Homegrown coriander is just amazing! Mine are still very tiny..and they are in need of SUNSHINE. We have too much rain over here. The frittata looks so fresh and scrumptious.
this is the first time I’ve ever been able to grow cilantro… that’s big :) sending sunshiny thoughts your way!
Looks so yummy, and you know I always have eggs in need of using. The garden sounds like it is coming along nicely! You’ll be a pro at it in no time!!! Maybe adding some chickens too ;)
Hope you have a very happy Mommy’s Day!!! XXX You are one of my biggest Mom-spirations. Thank You :)
thank you Sandra… that is the most precious compliment I could ever receive ❤️ you have a brilliant mamma’s day too my friend, xx
Where to start? your photos are gorgeous Kelly! I feel like I’m in the garden with you and I just love those wooden boxes your husband made you… how perfect. It does sound like growth has been strong and prolific – those herb bouquets… oh my, how I wish I was your neighbor! Lucky them. You made me laugh out loud with the ‘high success rate of growing weeds’ haha, I can relate to that and I agree with the sexier Italian cousin — so true, very good. What a stunning frittata with the speckled tomato and golden ridges – you really nailed it. Loved this post – Happy Mother’s Day Kelly; I hope you have a great weekend.
I never would have believed the herb bouquets either Elizabeth — just goes to show, miracles really can happen :) — wishing you a beautiful Mother’s day as well — I hope it’s fun, relaxing and sprinkled with yummy eats.
It’s been so much fun watching your garden transition from a bare back yard area to one that is full of life and is flourishing! I’m so happy for you! It’s truly incredible what can be grown in such a small space and there’s so much satisfaction in sharing what is grown. I am certain your neighbors love the fresh herbs; such a generous offering. We used to have a large garden area we shared with my neighbor, and it’s still there, but it’s been paired down to make space for a ‘lounge’ area. So my strawberry patch was first to go (it was huge!). I miss it terribly, but, we still get good greens and herbs! Fortunately we have many, organic strawberry growers in the area.
Your frittata is perfection with light golden edges and pops of color throughout. And all the herbs you’ve included, oh my goodness, takes this frittata beyond regular. This is a perfect dish for brunch or dinner. Your photography… oh, and the asparagus – beautiful shots! Thank you my dear!
Wishing you a beautiful and memorable Mother’s Day, Kelly!
thank you Traci! I was happy with how the edges turned out too :) I’m sorry to hear about the strawberries but lounging is rather important too :p — I hope you’re enjoying a fun & sunny weekend.
Kelly, your garden boxes look so amazing! I envy your neighbours so much… Reading your garden impressions, somehow I feel I can relate to your story actually… When I moved from Poland to Switzerland and started to plant herbs on my balcony, I was thrilled to see how quickly they grow, how easily they grow and how long I can harvest them (I am still in awe of my parsley and chives growing practically throughout the winter!). Switzerland is not California of course, but the climate in my city is very mild (winter temperatures around 0°C !), so it was a huge change… Of course my couple of pots cannot compare to your impressive garden with lemons!
Your frittata looks divine. I love the first photograph. (Probably because I’m a recent happy owner of some Lodge pans too :-) and I like them sooo much; they are a “geeky” addition to steel De Buyer pans I’ve had for years). I never think of a frittata when I find myself with lots of herbs and no idea… I will remember your beautiful dish (it won’t be easy to forget such gorgeous photographs!).
haha, this is my first Lodge — it’s smaller (and lighter) than the ones I brought from Canada so I find it a bit easier to work with :) I hope you’re having a beautiful weekend Sissi (enjoying your burgeoning herbs on your lovely balcony) and thank you for all of your kind words.