Few dishes provide the week night dinner punch of the frittata -- a dish that is so easy to prepare that it should be in every home cooks arsenal. A frittata is essentially an open faced omelet that is cooked over low heat on the stove top before being finished off in a hot oven -- or better yet -- under the rocket hot heat of a broiler.
Beyond being criminally easy to prepare, a frittata is also a magnet for the odds and ends that you find floating around your fridge between trips to the market. The vegetables you didn't use a few nights ago, that last bit of cheese from last weekends mac-n-cheese -- they all get a reprieve from being unceremoniously tossed into the compost or garbage -- because they all have the potential to contribute something to a frittata.
For this dish I combined fresh ingredients -- a giant morel mushroom and the thin shoots from the hop rhizome from this weeks CSA delivery -- with ingredients I already had in my fridge -- Yellow Tree Farm eggs, grated Prairie Breeze cheddar cheese, onions, spinach and some tomatoes that I had roasted off a few days before.
It was a menagerie of flavors for sure, but that's kinda the point of a week night frittata.
Highlights were the smokey morels, foraged from around St. Louis within the last day or so and the mellow green and asparagus profile of spring hop shoots. Within a few weeks, these particular flavors will be gone for the rest of the year. However, I'm already thinking about sharing them with friends this time next spring.
About this post
Yellow Tree Farm is a family owned, biointensive, urban homestead located in St. Louis, Missouri. The farm provides produce to some of the finest restaurants in town, runs a local CSA and is a vendor at the Maplewood Farmers Market. I am a proud member of the Yellow Tree Farm CSA. This post is part of a planned a series highlighting the fine ingredients that come in their weekly delivery.
Yellow Tree Farm has been an advertiser on this site since January 2011.