🌸 Mother’s Day Spring Frittata with Herbed Pork, Asparagus & Raw Milk Cheese
April 28, 2025 • 0 comments
Straight from the CT Ranch kitchen, this Mother's Day frittata is packed with fresh eggs, savory pasture-raised pork, crisp spring veggies, and creamy raw milk cheese. Baked golden in a cast iron skillet, it’s the perfect way to celebrate the season—and Mom—with simple, farm-fresh goodness.
- Prep Time:
- Cook Time:
- Servings: 4-6
Directions
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:
- Preheat oven to 375°F.
- 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.
- Add the vegetables (asparagus, scallions, and greens) and sauté 2–3 minutes until just soft. Season with a pinch of salt.
- In a bowl, whisk the eggs with milk/cream, cheese, herbs, and a bit of salt and pepper.
- 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.
- Transfer skillet to oven and bake 10–15 minutes until puffed and golden, just set in the center.
- 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
