Frittata with Spring Vegetables


4 Servings



  • 8 eggs

  • 1/2 c Fava Beans, fresh shelled

  • 1/2 c Spring Peas, fresh shelled

  • 1/2 c Asparagus, chopped

  • 1 bunch of Ramps or 1 spring onion, chopped

  • 1 tsp salt

  • 1/4 c ghee



Crack the eggs in a medium bowl and scramble. Set aside. In a cast iron skillet, add 1/2 the ghee to turn up to medium heat. Add ramps, asparagus, a pinch of salt and sauté until tender. Once they are cooked add the favas, peas, cooked asparagus, cooked ramps and salt to the uncooked eggs and stir. Wipe out the cast iron skillet and put the remaining ghee in and turn up the heat to med/high. Add the egg mixture. Cook on the stovetop until the bottom starts to pull away from the sides of the pan. Finish in the broiler if necessary.