Asparagus, nettle, and green garlic frittata from Six Seasons: A New Way with Vegetables (page 75) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • Jane on June 16, 2021

    Like other notes here I had to sub for nettles - I used chopped mustard greens. This was quick to pull together - most of the time was spent finely slicing the garlic scapes and the asparagus. Very fresh and light though I can't see how this could serve 4 - more like 2 if this is a main meal with salad.

  • allisonsemele on May 19, 2021

    Subbed baby kale for the nettles. A very green and spring-tasting frittata.

  • westminstr on June 03, 2019

    Made again this year, with just asparagus stems and green garlic, subbing parm for feta, and reducing the quantity of eggs. Again, very nice! This frittata really tastes of spring.

  • westminstr on May 10, 2018

    Subbed radish greens for the nettles and ramps for the green garlic. Also mixed the feta into the eggs. It was quite nice! Loved the instructions to thinly slice the asparagus.

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