Praise the spells and bless the charms,
I found April in my arms.
April golden, April cloudy,
Gracious, cruel, tender, rowdy;
April soft in flowered languor,
April cold with sudden anger,
Ever changing, ever true —
I love April, I love you.
Across the Wasatch front in the great state of Utah, spring is a bit of an illusion. The winter days become a bit milder, but they essentially stay the same, alternating with summer days, until all you have left are the summer days. I remember a few years ago, there was this grand snowstorm mid-May.
This baked frittata straddles the seasons between the garlic + mushrooms (winter) and the spinach + asparagus (spring, of course). It’s quite simple, and flexible. Maybe you could have it for Easter this Sunday. With a vegan milkshake. That would really get people confused.
A few things are for certain here: this dish tastes like springtime-church-social comfort, and it is definitely April. Praise the spells and bless the charms.
1/4 cup any kind of milk
1/4 cup parmesan or romano (we used half and half) + more for sprinkling
12 asparagus spears
1 1/2-2 cups baby spinach, chopped
about 4 ounces mushrooms, chopped (or about scant 2 cups)
6 roasted garlic cloves, chopped.
handful of olives
salt & pepper to taste
Start by steaming or blanching the asparagus. Put a bit of water to a boil in a large pot, and throw in the whole spears. Clamp on the lid for about a minute, and then remove. Throw the asparagus into an ice bath to halt cooking. In a mixing bowl, whisk the eggs, milk, cheese, salt and pepper together. Chop and dice the rest of the vegetables and throw them in, reserving the olives, a handful of the chopped garlic, and 6 asparagus spears to top the frittata. Once the vegetables are mixed in, pour into a greased 9-inch pie tin. Arrange the olives, garlic, and asparagus how you wish on top, and throw into a 350 degree Fahrenheit oven for about 35-40 minutes. Let cool for at least 15 minutes before eating.