Spring frittata

With memories of growing up in Vancouver Island farmland vurb editor offers a recipe for a spring frittata

Where I grew up on the Vancouver Island’s Saanich Peninsula we were quite lucky. Our community was basically surrounded by farmland. One farm near where my parents still live is an asparagus farm. Asparagus is one of my favourite spring treats. There is that perfect time of the season where it is so sweet and I have the urge to included it in every meal. I came up with this recipe for asparagus, goat cheese, smoked ham and leeks when I was hosting a spring brunch on the deck at my Kitsilano home that I shared with nine roommates. It goes great with some fresh sourdough bread and a mixed green salad.

What you need:

2 tablespoons (1/4 stick) butter

1 cup chopped leeks (white and pale green parts only)

1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)

1 cup diced smoked ham (Railway Meats is my go-to for all delicious smoked meats._

8 large farm fresh eggs

½ cup goat cheese

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Cream or milk to help thin the mix if it’s too thick

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diametre nonstick skillet over medium heat. Add leeks and sauté four minutes. Add asparagus sprinkle lightly with salt, and sauté until tender, about six minutes. Whisk eggs, goat cheese, smoked ham, 1/2 teaspoon salt,  and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold in asparagus and leeks gently to combine. Cook until almost set. Broil until frittata is puffed and cheese begins to turn golden, about three minutes. Cut into wedges and serve.