Pea greens, the young and tender pea vines, have a delicate and sweet flavor and like peas themselves are popular with kids. Some of our Chicagoland farmers stock them in bounteous supply in early spring. If, however, you can’t find them, substitute sorrel or watercress or simply omit them.
After draining the asparagus, save the green water to use on your houseplants or garden. Teach the kids to snap the asparagus stalks and then freeze the trimmings to make asparagus soup.
The frittata can be baked the day before and refrigerated. Serve at room temperature or reheat in a 400ºF oven for 7 to 10 minutes. You might also serve it as a light dinner or as a bite-size appetizer.
Serves 4 generously
1 tablespoon vegetable oil
¾ pound asparagus
1 ½ cup loosely packed pea greens, sorrel or watercress, optional
10 large eggs
½ cup heavy cream
2 ½ teaspoons kosher salt
½ teaspoon freshly ground pepper
4 green onions, trimmed and finely chopped
4 ounces fresh goat cheese
Preheat the oven to 400ºF. Grease a 9 by 13-inch baking pan with vegetable oil.
Bring a large pot of water to a boil and set a bowl of ice water next to the stove. Add 1 teaspoon kosher salt to the boiling water.
Snap off the woody portion of the asparagus stalks and cut the asparagus into 1-inch pieces. Add the asparagus and boil for approximately two minutes or until the pieces turn bright green.
Remove asparagus with a slotted spoon and add to ice water to cool.
Whisk the eggs and the cream together in a large bowl. Mix in the green onions, drained asparagus, pea greens, remaining kosher salt, and freshly ground pepper. Pour into the prepared baking pan. Coarsely crumble the fresh goat cheese over the top.
Bake for 35-40 minutes or until the center is almost completely set and the eggs are lightly browned. Cut into 8 squares.
Is your mouth watering? Check out the Strawberry Salsa. Looking for a place to buy some fresh ingredients for this recipe? See our Farmers Markets Guides! We have one for both Chicago and the Suburbs!
