Sunday Brunch: Spring Frittata

This is my favorite time of year -- the winter is far behind, the days are getting longer, and the weather, pleasurably temperate. Slowly, and with patience, we are presented with the flavors of the season.

The weeks seem to fly by, again it is Sunday, and what better way to enjoy the day than with a leisurely brunch. What immediately came to mind this Sunday was a frittata -- like an omelet, but open-faced and finished in the oven. You can add just about anything you wish to your frittata, the options are endless. However, this time around I didn't have to search far for my ingredients -- all from the farmers' market, all local and seasonal. Beautiful, vibrant cherry tomatoes in shades of red, orange, and yellow pop with color. Sweet, tender green and purple asparagus quickly lured me in, lemony sorrel and beloved wild ramps are hard to pass up. I'm like a kid in a candy store, but this candy store is filled only with nature's inherent sweetness.

Let the season and what's readily available be your guide. Add cheese (such as feta, chevre, or fresh ricotta), smoked salmon, just about any and every type of vegetable, fresh herbs, sausage or chorizo or salumi...you really can't go wrong.

Of note: Traditionally, a frittata is started in a skillet on the stovetop and then finished under the broiler to crisp up the top. Unfortunately, my oven does not have a broiler up top, so I improvised and made the frittata entirely on the stovetop. Just did the plate-over-the-skillet method, flipped it, and then slid it back into the skillet to brown the other side. Worked just as well as a broiler, and, as you can see, it got nice and golden brown.

I oven roasted the tomatoes low and slow (300 degrees for about 1 hour, 15 minutes), tossed with olive oil, a little fresh thyme, salt and pepper (you can wrap a head of garlic in foil, drizzle with olive oil and season with salt and pepper) and roast along with the tomatoes until tender...

The asparagus went into the frittata, while the ramps were enjoyed on the side -- just chop off the roots, clean, and saute the leaves and bulbs whole, with a little olive, salt and pepper. Simply divine.

Sorrel adds a nice burst of citrus...

And of course, brunch is even better with a glass of rosé...

Spring Frittata
6 large eggs
Oven roasted cherry tomatoes (about a pint), few extra for garnish
Oven roasted garlic, 4-5 cloves, chopped
Small bunch of asparagus, cut into ~ 1-inch pieces
Small handful of sorrel, thinly sliced (plus extra for garnish)
2 canned chipotle chiles (I like this brand), minced (optional)
crumbled feta (optional)
Sea salt and fresh ground pepper

Extra virgin olive oil

Preheat the broiler. Heat 1 tablespoon olive oil in a 9 1/2-inch skillet over medium heat. When hot add the asparagus, season with salt and pepper, and saute until just tender, about 3 to 4 minutes. Transfer to a bowl.

Whisk the eggs in a large bowl. Add the tomatoes, garlic, asparagus, sorrel, chipotle, and feta to the whisked eggs, and season with salt and pepper. Add another tablespoon of  olive oil to the skillet. When the skillet is very hot, add the egg and vegetable mixture. After 30 seconds, turn the heat down to medium-low. Cook until almost set, about 6 to 7 minutes, and then place under the broiler, until golden brown, about 3 to 4 minutes. Garnish with some oven roasted tomatoes and thinly sliced sorrel.

Note: Alternatively, instead of finishing under the broiler, place a lightly greased plate over the skillet, invert, and then flip the tortilla onto the plate. Slide the tortilla back into the skillet, and cook another 2 to 3 minutes, until cooked through.

Do ahead of time: Slice the tomatoes in half, drizzle with olive oil, a couple teaspoons fresh thyme, salt and pepper. Roast low and slow, 300 degrees, for about 1 hour, 15 minutes. Wrap a head of garlic in foil, drizzle with olive oil, season with salt and pepper, and roast with the tomatoes until tender.

A Sunday stroll through Georgetown...