Summer Vegetable and Bone Marrow Frittata

 

 

Ingredients

• 8 pastured, organic eggs
• 1 bunch asparagus
• 1/3 cup creme fresh (optional)
• 1/2 cup bone marrow, firmed in the refrigerator for a few hours
• 1/2 pint cherry tomatoes, halved
• 1 large yellow onion, diced
• 2 oz organic goat cheese, crumbled.
• 2 tablespoons of organic, pastured butter
• fresh cracked pepper
• sea salt

Instructions

• Preheat oven to 325°F.
• In advance prepare marrow by either roasting (instructions for roasting here) or reserving from a broth as noted in the post above. Refrigerate and then use a fork to separate marrow/fat into clumps. Set aside.
• Melt butter in a cast iron skillet over medium heat and add onions with a couple pinches of salt and some fresh cracked pepper. Cook until soft (the longer you cook them, the sweeter they become so feel free to lower the heat and cook until brown if you're not short on time and you'd like the extra flavor!
• Chop asparagus tips off into 3 " pieces, and then chop off 1-2" of the the woody bottoms and discard. Cut up any remaining asparagus into 1" pieces and add to onion and cook for an additional 2-3 minutes.
• In a small mixing bowl whip creme fresh into eggs, thoroughly combining. Add a few hearty pinches of sea salt and fresh cracked pepper and mix.
• Pour eggs into pan and quickly stir once. Add bone marrow, tomatoes, asparagus and goat cheese, spreading over the top of the eggs. Top with fresh cracked pepper.
• Bake frittata for 20-30 minutes, or until beginning to brown. Serve with a simple mixed greens salad or on it's own. Enjoy!