Lunchbreak: Asparagus, Morel and Ramp Frittata

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Martino Angeles, River Valley Ranch Farmer’s Table

River Valley Ranch Farmer's Table is located at:  1820 W. Wilson Ave., Chicago

Green City Market:

Opening Dates/Locations:

Green City Market Lincoln Park

First Wednesday -  May 9th, 2018

Wednesday’s & Saturday’s, May-October

7:00  a.m. – 1:00 p.m.

1817 N. Clark St., Chicago

Green City Market At Gallagher Way

May 31, 2018  (check website for additional dates)

Select Thursday Evenings

4:00 p.m. – 8:00 p.m.

3637 N. Clark St., Chicago

Green City Market West Loop

June 2nd, 2018

Saturday’s June-October

8:00 a.m. – 1:00 p.m.

115 S. Sangamon St., Chicago


Asparagus, Morel and Ramp Frittata

6  farm fresh eggs

1 cup cheese of choice, shredded

1/4 heavy cream

1 tsp kosher salt

1/4 tsp fresh ground black pepper

1/4 cup sliced morels

1/2 cup chopped asparagus

1/2 cup cleaned and sliced ramps (greens and bulbs)

1/4 cup sliced vidalia onions

3 Tbs butter

2 minced garlic cloves

Preheat oven to 400*

Mix heavy cream, eggs and 1/2 salt in a bowl, set aside.

Turn stove on medium heat, with a nonstick oven proof skillet, add butter add veggies, black pepper, remaining salt and saute for approximately 8 min or until tender. Even out veggie in pan and add cheese of choice in even layer and start to melt.

Pour egg mixture over veggies and cheese and tilt pan to make even in pan. Cook until eggs start to cook on the edges. Pull from stove top and place in oven for 10-12 min. Check center on frittata with a knife to make sure it is done and not runny. When done pull from oven and let rest for 5 min and slice and serve.



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