Mushroom Asparagus Frittata

Mushroom-Asparagus Frittata kitchen on Fire


  • 2 Tbsp              Olive Oil

  • 1 clove             Garlic, minced

  • 2/3 lb               Thin Asparagus, cut into 1” lengths & blanched in salted boiling water

  • 2/3 lb               Mushrooms of choice, thinly sliced

  • ½ cup               Green Onion, minced

  • 2 Tbsp              Chervil, minced

  • 2 Tbsp              Parsley, minced

  • 1/4 cup            Parmesan Cheese, grated

  • 1/4 cup            Romano Cheese, grated

  • 8 each             Eggs, lightly beaten

  • 1/2 cup            Sour Cream

  • to taste            Salt and Pepper


Preheat the oven to 325˚.

Heat the oil in a 12” non-stick skillet over med-high heat. Sauté the garlic, asparagus, mushrooms, and onion for about 3-4 minutes until just tender.

Reduce the heat to medium and pour in the eggs. Stir in the herbs and cheeses; season with salt & pepper.

Once the bottom is firm, use thin, nonmetallic spatula to lift frittata edge closest to you.
Tilt skillet slightly toward you so that uncooked egg runs underneath. Return skillet to level position and swirl gently to evenly distribute egg. Continue cooking about 40 seconds, then lift edge again, repeating process until egg on top is no longer runny.

Transfer skillet to oven; bake until frittata top is set and dry to touch, 3-5 minutes, making sure to remove frittata as soon as top is just set. Run spatula around skillet edge to loosen frittata; invert onto serving plate. Serve warm, at room temperature, or chilled with a dollop of sour cream.


  • Chef’s knife

  • 12” nonstick sauté pan

  • Spatula

  • Whisk

  • Mixing bowls


Vegetables and fruits are a crucial part of a healthy diet, and quality and variety are more important than quantity. No single fruit or vegetable provides all of the nutrients you need!

Quick Vegetable Pickles

Pickles 4108.jpg

Serves 4-6 cups


  • 3-4 cups Vinegar of choice

  • 1/4-2/3 cup Sugar

  • 1 Tbsp Salt

  • 4-6 cups Vegetables of choice, sliced, diced, segmented, or cut into baton

  • (ex. English cucumber & red onion, carrots & jalapenos, pickling cucumbers, shallots, cauliflower)

  • 2 tablespoons spices, whole spices of choice, fennel, anise, cumin, black pepper, dried chili. Spices optional

Cooking Instructions

Heat the vinegar, sugar & salt and spices if using, in a saucepan over med-high heat, stirring occasionally. Continue to cook until the sugar has been dissolved for a few minutes. Add in the herbs or spices & pour over the vegetables in a mixing bowl; stir to combine. 

Let cool to room temperature, cover, & refrigerate until use. For thinly sliced vegetables, wait about 15-60 minutes before use. For larger cut vegetables, wait for up to 12-24 hours before use.

Mini Chestnut and Pumpkin Pies



  • 2 batches               (10-inch) prepared pie dough (homemade or store bought)

  • 1 x 15oz                 Organic Canned Pumpkin

  • ½ cup                     Chestnuts, roasted whole and fine chopped

  • 2 cup                      Heavy Cream, divided in 2. Keep 1 cup for whipped cream

  • ½ cup                     Whole Milk

  • 2 lg                          Eggs

  • ½ cup                     Brown Sugar

  • 1 tsp                       Cinnamon, powder

  • 2 tsp                       Ginger, powder

  • 1 pinch                   Clove, ground

  • 1 pinch                   Nutmeg, ground

  • ¼ tsp                       Salt

For the dough:

  • 2 ½ cups                 AP Flour

  • 2 tbsp                     Brown Sugar

  • ½ tsp                       Salt

  • 1 cup                      Cold Butter

  • 1/3 cup                  Cold Water

  • Flour for dusting


For the dough

1. In a small bowl, mix together the flour, sugar and salt. Using a pastry cutter, large-tined fork or a food processor on pulse, cut the chilled butter into the flour until it looks like coarse sand with pea size bits as well.

2. Sprinkle the water evenly over the mixture and toss gently a few times, until it form a ball that holds together. Separate the ball into 2 balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for several hours before using or in the freezer for 20-30 minutes.

For the Tart

1. Pre heat the oven at 375°

2. Use a round or scalloped cookie cutter. 3 to 3 1/2 inch cutter should be perfect for a regular sized muffin pan. Use a smaller cutter if using a mini muffin tin. Cut out 12 circles and press into a nonstick muffin

3. In a medium bowl, whisk together the pumpkin, chestnuts, cream, milk, eggs, sugar, spices, and salt. Carefully fill the dough all the way to the top.

4. On a lightly floured surface, roll out the pastry dough to 12 inch disks. Carefully transfer the dough on a lined baking sheet. Spoon the fruits on the pastry round, heaping them up, leaving a 2 inch border all around the edge of the dough.

5. Bake pies until crust is golden brown and pies are set and puffed. My tartlets took about 30 minutes. Pies made in a mini muffin tin will take about 12-15 minutes. Cool and Pipe or dollop whipped cream on top and serve!


Vegetables and fruits are a crucial part of a healthy diet, and quality and variety are more important than quantity. No single fruit or vegetable provides all of the nutrients you need!