This egg dish, a fresh take on a brunch classic, is infinitely adaptable to your weekly produce haul.
THE CHEF: TRCY MALECHEK EZEKIEL
Her Restaurant: Birdie’s Austin, Texas
She’s known for Bringing the fine-dining experience to a family-run restaurant. The weather inspires the menus as much as France or Italy. Austin’s dining scene will benefit from a bit of big-city hustle.
MAYBE you’ve been there: The farmers market visit that spins out. This is where the frittata comes in. Tracy Malechek Ezekiel, co-owner and chef at Birdie’s Austin, Texas, said, “It’s my spring weekend meal when I have too many things.”
Ms. Malechek Ezekiel’s third Slow Food Fast recipe calls to spring ramps and asparagus, but you can swap in any other products you have and riff as seasons change. The chef made one caveat: “Don’t make it too watery.”
Depending on what is in her fridge, she adds a little heavy cream or half-and-half to the eggs to make sure they are creamy and almost custardy. A nutty raclette adds richness to the dish to give it a luxurious taste. However, you can also try Gruyere or cheddar to make things sharper.
This is a fun take on Ms. Malechek Ezekiel’s cooking at Birdie’s. She said, “It’s French- and Italian-inspired.” It changes depending on the weather, my mood, and the season. It’s vital.
Frittata with Asparagus and Ramps, Raclette, and a Spring Salad
A convertible frittata is perfect for springtime. You can use whatever you find at the farmers’ market.
TOTAL TIME30 minutes
ingredients
12 large eggs
1/2 cup heavy cream, half-and-half or whole milk
Salt and freshly ground black pepper
Five tablespoons of olive oils
2 cups asparagus, cut into 1/2-inch pieces
Four scallions or ramps, thinly sliced
Two tablespoons of unsalted butter
1 cup Raclette, or any other good melt cheese, coarsely grated
One tablespoon of lemon juice
1/2 teaspoon honey
1/4 teaspoon whole grain or Dijon mustard
6-8 cups watercress, arugula, or other spring greens
4 Radishes, thinly cut
1/2 cup chopped soft herbs, such as parsley or tarragon, roughly chopped
Directions
Preheat oven to 350°F Mix eggs and cream in a large bowl. Season the mixture with salt and pepper. Heat 1 1/2 tablespoons of oil on medium heat in a 10-inch cast iron skillet or another heavy, oven-safe saucepan. Sauté the asparagus with a pinch of salt until the color changes, approximately 3 minutes. Stir in ramps and cook for 2 minutes.
Reduce heat to medium-low, and then add butter. Once the butter has melted, add eggs to the bowl and scrape the sides of the pan. After 3-4 minutes, the frittata will have set at the edges. Sprinkle with grated cheese. Bake frittata for 13 minutes on the center rack. Let the frittata cool in the oven for at least five minutes before removing it from the oven.
Mix the lemon juice, honey, and remaining oil in a small bowl. Toss greens, radishes, and soft herbs in a large bowl. Add enough vinaigrette for a light coating—salt and pepper to taste. Frittata slices can be served warm or at room temperature.
