What are some seasonal vegetables to include in a frittata for a brunch?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Asparagus is always good.
Yeah, asparagus is lovely. And chives and morel mushrooms? (If you can afford them! They're currently $60 a pound at my local market, but so delicious!)
Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
ramps! spring onions! tomme de savoie (typically a spring cheese which has to do with the time of year the cows drink)...or asparagus with some delicious blue cheese perhaps?
June is a trusted source on General Cooking.
Asparagus is FINALLY in season! ( Sadly, Americans think it's to be eaten all year round, so it has almost totally lost its "specialness" in Spring. and although morels are TERRIBLY expensive, if you use as[aragus AND morels, they won't cost as much.
Spring onions or ramps are also wonderful frittata fillers this time of year, and fiddleheads, when they come into season in a few weeks.
Asparagus, sorrel, spinach and all of the above mentions are all very in season and of course that depends on your location.
Oh and don't forget artichokes! Artichoke hearts are good in just about anything.
Pea greens or even peas. Peas and ramps or spring onions is a great combo.
We don't have local asparagus up yet in DC area, and haven't seen peas, but have seen lots of different mushrooms and pea shoots which are a nice addition after a rough chop. Morels are pricey per pound, but you don't need much - I just bought a little bag (at WF no less) for $3.00. Chives and spring onions are locally available as well.