SPRING FRITTATA
proportion for 1 person
2 eggs
sea salt and freshly ground pepper
½ teaspoon fresh thyme
1 spring onion
2-3 ramp leaves
2 cremini mushrooms, sliced ​​and fried
2 tablespoons frozen green peas, thawed
1 tablespoon goat cottage cheese
cold pressed canola oil or
olive oil
1 teaspoon butter
a hanful of baby spinach and beetroot
vinaigrette made with
chamomile vinegar with canola oil and sunflower seeds

A friend of mine is not only a very talented artist but she is  a wonderful cook at the same time. For quite some time now her works evolve around food and table, especially color, taste and fragrance of food. What interesting and delicious installations she  does prepare.  To name a few:  the apothecary filled with jellies full of herbal and spice flavors, ice cream tasting like human skin,  Old Dutch master’s still life table with fish decaying in cold November air. Her food not only tastes outstanding but is beautifully presented at the same time. And the pictures she takes. Outstanding! The frittatas she makes are the most stunning looking frittatas I have ever seen.  She just uses the frittata base as a blank canvas  – they emerge like the most beautiful pictures, with a few ingredients arranged off hand on top. The idea of recreating one of her frittatas has been going on my mind for some time. And so here is, my take on one of Anna’s beautiful spring frittatas.

Enjoy!

Lilia, xoxo

Preheat the oven to 350F. In a bowl whisk the eggs with salt, pepper and thyme. In a skillet heat some oil, add sliced ​​mushrooms. Fry on both sides until browned, season with salt and pepper. Put aside. Wash and clean spring onion and rinse the ramp leaves, dry thoroughly with a paper towels. Divide the goat cheese into small morsels. In a small skillet melt one teaspoon of butter, pour the beaten eggs on top. While the bottom is frying on heat arrange on top the scallions, ramp leaves and mushrooms. Sprinkle the top of the frittata with the peas and add dollops of goat cheese. Transfer the pan to the oven and bake for 10 minutes until the eggs are set. Serve with baby spinach and young beet leaves, sprinkled with chamomile vinaigrette.

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