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Morel & Asparagus Frittata with Ramps & Chevre

Morel & Asparagus Frittata with Ramps & Chevre
Congratulations to Allan Coyle of Lansing, Michigan for this winning recipe entry in our first ever Morel Recipe Contest!

Thanks, Allan, for sharing your recipe for Morel & Grilled Asparagus Frittata with Ramps & Chevre with all of us!
Ingredients:

2 cups fresh Morel mushrooms, cleaned and halved (about ½ lb)
1/2 lb fresh asparagus
¼ cup ramps (white bulbs chopped; chiffonade green tops)
10 eggs
3 oz chevre (fresh goat cheese)
2 tsp fresh oregano, minced
3 Tbsp butter, unsalted
3 tsp olive oil
pinch cayenne pepper
½ tsp sea salt
1 cup Parmesan, fresh shaved

Directions:

 

Coat asparagus with teaspoon of olive oil; grill over medium high heat till partially charred but still tender crisp; set aside to cool.


In butter, sauté morels along with white bulbs of ramps till morels are soft and ramps are translucent; add oregano, salt, toss, set aside to cool.

 

Roll and chiffonade ramp leaves.  Beat eggs with small pinch of cayenne pepper.  Blend a small portion of beaten egg into softened goat cheese then return mixture to the rest of beaten eggs.  Fold morel mixture, grilled asparagus and ramp tops into eggs.


Heat broiler for final step


Heat large skillet (9-10") cast iron works well with remaining 2 tsp of olive oil. When skillet is hot pour egg mixture in; cook over medium heat for 8-10 minutes or until all but the top quarter inch is set.


Remove pan from heat, top with shaved parmesan; place under broiler until rest of the egg sets and cheese melts.


Slice into wedges. Serve hot or cold

Serves 10-12 as appetizer; 4-6 luncheon portions

Note: If fresh morels are out of season, substitute 1 oz dried morel mushrooms.

 

Products suggested for this recipe:



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