A short family visit

I will be starting a new job this month and wanted to visit my family in another state before that started.

I want to share with you some highlights and a simple frittata recipe (using Musk Mustard greens) I made on Mother’s Day!

A little Morel hunting

After a couple of days of rain, my brother and I went to a nearby reservoir and searched for morels. There are tons of cottonwoods in this area and after the rain, we thought this was a perfect spot to look. We only found two (he found them). I haven’t had much luck finding morels in general in the last few years.

Puppy love!

My parents got a new puppy! This little guy is a Corgi/Pekingese mix and his name is Rusty. He seems to be getting the hang of potty training and isn’t much of a whiner.

Musk Mustard gathering and a recipe

My brother lives in the country and there was plenty of Musk Mustard with tender leaves. I wrote a fairly in-depth post about Musk Mustard here. I harvested some without something in mind to make and later decided it would be a nice addition to a brunch frittata for Mother’s Day.

It was simple and it was a hit 🙂

Print Recipe

Spring Frittata with Asparagus and Musk Mustard greens

Ingredients

2 tbsp butter
16 large eggs, beaten
1 medium sweet onion, diced
salt
freshly ground pepper
1/3 cup grated Parmigiano-Reggiano
1/4 bunch asparagus, chopped
1 large handful Musk Mustard greens, washed and chopped

Instructions

Preheat the oven to 350°. In a large ovenproof nonstick skillet, heat 1 tbsp of butter. Add the onion and cook over medium heat for around 3 minutes. Add the asparagus and cook for another 3 minutes then add the greens and cook until wilted.
Add salt and pepper to taste to the beaten eggs. Add one more pat of butter then, pour the eggs into the skillet and cook over moderate heat until the bottom and sides begin to set. Continue cooking until the bottom is set and the top is still runny, around minutes. Sprinkle the Parmigiano-Reggiano on top.
Move the skillet to the oven and bake for about 8 minutes, until the center of the frittata is set and no longer jiggly. Slide the frittata onto a cutting board and cool for 5 minutes before cutting.

Notes

This recipe is very adaptable. Use a different cheese if you happen to have it, or feel free to swap the Musk Mustard greens with any other green (ex: spinach, kale). Enjoy!