It’s Spring, it’s spring, it’s spring! So excited this long winter is finally over. Here in the southern part of Switzerland, we’ve had a deficit of sunshine that everyone is feeling. No matter who you meet, you won’t avoid mentioning it.

I haven’t posted much over this past year. I’m following my journey and have lots of new challenges coming my way, so I’m focusing on them. So until autumn I might not be too constant. I’ll soon finish my master in Creative Writing, I also have some new copywriting gigs and one thing I am really proud of, is I’ve learned to leave my past behind.

To celebrate the most colourful season, I thought that a combination of the staple foods of spring in a creamy, airy frittata would be great. I combined peas and asparagus in a baked frittata that is a foolproof recipe to make. In order to make it creamier I added some mascarpone, and I’m happy to say it really added to the whole texture of the dish. This is something I will surely make again, maybe next time though, I will add half a teaspoon grated lemon zest. It isn’t necessary, but as the days grow warmer the tang will add a little freshness to the ingredients. Well, I hope you enjoy it!

Spring Frittata

Recipe for 2-3 as a main or 4-6 as an appetiser

Prep time: 15 min

Cook time: 20-22 min

Ingredients:

180 g asparagus (woody part removed)

130 g peas (I could only find the frozen kind and used them still in their cool form)

4 eggs

40 g freshly grated Parmesan

3 generous tbsp. Mascarpone

Salt and pepper

Recipe:

Heat oven at 200°c

Cut the asparagus into roughly ½ cm pieces, and add them to a bowl along with the peas. Then add the four eggs with 1 tbsp. of the mascarpone, the grated Parmesan, salt and pepper. Mix everything together.

Take some oven paper large enough to line the ovenproof dish you will be using, and scrunch it up. Reopen it and place it on the bottom of the baking plate. Pour the egg, asparagus, pea, Parmesan and mascarpone mix. Using a teaspoon, evenly distribute dollops of the mascarpone on top.

Bake for 20-22 min. If the frittata colours too quickly cover with a little tin foil, making sure it doesn’t touch the egg. Once done, remove from over and let it set for a few minutes. Serve hot or at room temperature, maybe with a grain salad.

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