🌸 Mother’s Day Spring Frittata with Herbed Pork, Asparagus & Raw Milk Cheese

From CT Ranch:

• 10 fresh eggs
• ½ cup raw milk or cream
• 1 cup raw milk cheese, shredded (aged cheddar or gouda)
• ½ lb ground pork or crumbled breakfast sausage
• 2 tbsp butter or lard

From the garden or local spring market:

• 1 cup chopped asparagus
• ½ cup chopped scallions or ramps
• 1 handful fresh spinach or chard
• 1 tbsp chopped fresh herbs (chives, parsley, or thyme)
• Salt & pepper to taste
• Optional garnish: edible flowers (violets, pansies, chive blossoms)

Instructions:

1. Preheat oven to 375°F.
2. Cook the pork in a 10–12" oven-safe skillet over medium heat until browned and crumbly. Drain excess fat, leaving 1–2 tbsp in the pan.
3. Add the vegetables (asparagus, scallions, and greens) and sauté 2–3 minutes until just soft. Season with a pinch of salt.
4. In a bowl, whisk the eggs with milk/cream, cheese, herbs, and a bit of salt and pepper.
5. Pour the egg mixture evenly over the meat and veggies. Stir gently to distribute, then let sit on the stove for 2 minutes to set the bottom.
6. Transfer skillet to oven and bake 10–15 minutes until puffed and golden, just set in the center.
7. Let cool slightly, top with more herbs or edible flowers if desired, and serve in generous slices.

Serve with:

• Toasted sourdough or fresh biscuits with raw butter
• A light arugula or strawberry salad
• Fresh-squeezed juice or a lavender honey tea