Market Chef Nettie Colón showed us how to make this delicious fresh spring frittata on Opening Day of the 2026 outdoor market season! Check out the recipe below and make it for yourself using farm fresh market ingredients. Yields about 4 servings.
Spring Frittata
By Nettie Colón
Ingredients
- 12 each large eggs
- 2 ¾ cups heavy cream
- 2 teaspoons salt
- 1 teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ½ cup shredded cheese (your choice)
- 1 cup lightly sauteed & seasoned asparagus diced ¼ inch thick (you can use vegetable of your choice; remember to lightly saute and season before adding)
Instructions
- Preheat oven to 350F. Place a pan with water in the oven to add moisture for the baking.
- Whisk this batter extremely well by hand using a wire whisk.
- Layer the cheese on the bottom of the well-greased vessel (or tart shell if using).
- Top with the asparagus & then pour the egg batter slowly into the greased vessel / tart.
- Bake for 30 to 35 minutes or longer if needed. It all depends on your oven. If using convection keep checking between 30 to 35 minutes. If using conventional oven, check after 40 minutes.
Tip: If using tart dough shell, do a light brush on the bottom of the tart shell with just a bit of Dijon mustard.
Nettie served a slice of the frittata on a slice of toasted baguette topped with the sauce of your choosing, a sprinkle of Dukkah seasoning from Dervish Mazza, and microgreens from 38th Street Farm.
