Food & Dining
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Finally, seasonal vegetables other than winter greens and radishes! Besides asparagus, there’s now green garlic and ramps — and soon enough there will be fresh shelling peas. After such a long windup, the sight of my favorite spring vegetable makes me want to break into song — and to break a few eggs. To me, nothing goes better with these young, tender, sometimes wild-foraged ingredients, so my preferred lunch or dinner when I’ve collected a bounty of them is a frittata.
Any vegan readers will have to give me a pass this week, because there’s really no substitute for those golden-yolked orbs, IMO. For ovo-lacto vegetarians (or carnivores who don’t mind skipping the meat), a frittata is one of the easiest ways to pull a dinner together I can think of, and one of the most satisfying, too.
My go-to method involves a cast-iron skillet and the broiler. Use the former to saute the vegetables, then scrape them out to make room for the eggs. After the frittata is almost set, sprinkle the cooked produce on top before sliding the skillet under the broiler to finish.