Ramp, Green Garlic & Asparagus Frittata with Mennonite Sausage

Last week, we surprised Kelly of the local food blog, The Gouda Life, with her first Farmers’ Feast basket of the season. The basket was full of spring’s first offerings: ramps (wild leeks) from Avonmore Berry Farm, green garlic from Acorn Creek Garden Farm, mennonite sausage from Bearbrook Game Meats Inc., asparagus from Just Farms, pea sprouts from one of our new vendors O’Grady Farms, rhubarb from Needhams Garden Market and eggs from Reinink Farms.

The result – Kelly made a spring frittata bursting with fresh green and pungent flavours topped with brightly dressed pea sprouts. While the photos are tantalizing enough (if not torturous), this dish is best enjoyed on the palate. Please do let us know if you try the recipe at home.

For the full post, visit Kelly over at her kitchen table at The Gouda Life.

Ramp, Green Garlic & Asparagus Frittata with Mennonite Sausage
serves 4-6, depending on appetite

2 good glugs olive or canola oil
1 cup chopped ramps (green and white parts)
2 tbsp chopped green garlic
1 1/2 cups chopped asparagus spears
1/2 cup mennonite sausage, diced
1/2 tbsp lemon zest, optional
8 large eggs
1 cup Glengarry Big Brother cheese, 1/2″ cubes
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Lemony Pea Shoots
2 cups pea shoots
1 tbsp olive oil
1 tsp fresh lemon juice

Turn the oven on to broil.

Drizzle a good 2-second pour of canola or olive oil in a pan. Turn the heat on to medium and add the chopped ramps, leeks, asparagus and sauce. Sauté until starting to soften, 5-6 minutes. While that cooks, crack the eggs into a large bowl and whisk gently until combined. Add the cheese to the egg mixture. Pour the eggs into the vegetable mixture and fold gently to combine. Let cook until almost set (the top and center will be runny still), about 4-5 minutes. Place in the oven and let broil until golden brown and puffed up, 3-4 minutes. Cool for 5 minutes, slice and serve topped with the Lemony Pea Shoots (recipe below).

For the Lemony Pea Shoots
Toss the shoots with the olive oil and lemon and top the frittata with them for some added crunch and a way to cut the richness.


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