Good afternoon! I’m excited to announce a new collaboration with Chesapeake TASTE Magazine. At the beginning of each month, I’ll post an original, seasonal recipe on my new online column, called Fresh Vegetarian. This month I chose to create a springtime take on my basic baked frittata recipe. It’s as delicious as it is beautiful, and deceptively simple to make, too. Find the full recipe at TASTE’s Fresh Vegetarian.
P.s. Also check out the comments on this week’s Food Matters Project recipe, cassoulet with lots of vegetables, selected by Keely Marie. When the temps hit 90 this weekend, I started sweating at the mere thought of turning on the oven. Next week, we’re cooking rhubarb sauce! Yes!
22 Comments
Congratulations on your new venture with TASTE! Well deserved! xo shell
Congrats Kate – that is fantastic! And that Frittata looks delicious!
Kudos to you, Kate, on this new assignment! Well deserved! And this beautiful springtime frittata seems like the perfect way to kick it off. Congratulations!
Mmm so yummy!!
Congrats on your new column Kate! I cooked my first frittata yesterday, and I may never cook a quiche again. :) The asparagus one looks gorgeous- mine was an improv pea, leek & chive with goat cheese. I’ve fallen in love with frittatas!
Thanks, Jess! Your frittata sounds marvelous. I haven’t quite mastered the stovetop-to-oven frittata method but I’m working on it!
This looks absolutely beautiful – congratulations on the column!
Congratulations on the new assignment! Beautiful recipe!
How pretty is that!
Beautiful! And congrats on the monthly gig!
Thank you, Winnie!
I love asparagus! I am so glad it is in season! Congrats to you!
Love the presentation of this!
This looks beautiful and congratulations on the new collaboration!
Absolutely beautiful presentation!
This looks amazing: it will be my goal to reproduce this fritata for a dinner party next week.
Looks beautiful, and I bet it tastes just as good as it looks!
What a gorgeous frittata! Mine are always a jumble of vegetables but this has inspired me to make mine look pretty. Can’t wait to try it!
I commented on the recipe site, and I’ll comment here too — this was delicious! This is the perfect base recipe for any frittata combination. The egg/milk mixture was just the right proportions and it came out perfectly cooked after 25 minutes at 400, not dry like many of my previous frittata attempts. Great recipe — thank you!
Thank you so much for taking the time to comment, Julie! I’m so pleased that you enjoyed the recipe. It’s so versatile and easy, definitely one of my go-to meals! Thanks again!
Lovely presentation! This is so fun, I’m definitely doing this next time I have a brunch!
I found the first fresh aspargus at the market in Bologna and tried your recipe, thank you so much!
4 Trackbacks
[...] Line a 9 inch springform pan with parchment paper & grease generously with olive oil. OR line a 9 inch square baking dish like this. [...]
[...] but mostly wonderful. Yesterday I made one of those wonderful, amazing things. I knew, when I saw this baked asparagus frittata recipe over on Cookie and Kate, I knew that I had to make it. And it was fate when I realized that [...]
[...] Backed Asparagus Frittata, looks very cool served at a dinner and so simple to make. [...]
[...] crepes to the rescue. After this asparagus frittata, I knew how well eggs, goat cheese, shallot and asparagus go together. I snapped off the tough ends [...]