Home > Recipes > Savory > Spring Onion and Radish Frittata with Arugula Salad

Spring Onion and Radish Frittata with Arugula Salad

Name: Spring Onion and Radish Frittata with Arugula Salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6-8
Ingredients: 6 eggs; Â¼ cup whole milk; Â¼ teaspoon Maple Pepper with Rosemary, plus more for seasoning; Salt, to taste; Â¼ cup chives; 1 tablespoon butter; Â½ bunch radish, halved and sliced thin (about 4 large radishes); 4 spring onions, halved and sliced thin; 2 cloves of garlic, minced; 2 oz crumbled goat cheese; Arugula; 1 apple, thinly sliced; Salted pepitas; 1 small shallot, minced, about 2 tablespoons; 1 clove garlic, minced; 1 teaspoon Tarragon Mustard (or Dijon mustard); 2 teaspoons Grade A maple syrup; 3 tablespoons red wine vinegar; Â½ cup extra virgin olive oil; Maple Pepper with Rosemary, to taste; Salt, to taste

Spring produce is slowly starting to make its debut in Vermont, and we’re eager to cook with what’s available! Our first thought: a seasonal, spring frittata. Sugaring season’s conclusion is our cue that warmer weather is here to stay. Fresh greens and alliums begin to fill market shelves, and we swiftly make the most of the ingredients within our reach.

The secret ingredient to this dish is Maple Pepper with Rosemary. It’s herbaceous with a peppery punch, and a sprinkle goes a long way. We use it in this Spring Onion and Radish Frittata recipe to both season the eggs and the salad dressing. And we go so far as to finish the whole thing off with a fresh peppery dusting over the entire plate. (This is key!)

When we’re not making this fluffy egg dish (that can be served for breakfast, lunch and dinner), we’re applying Maple Pepper with Rosemary to potatoes, salmon, chicken, avocado toast, or wherever a crack of pepper is called for.

Spice up your spring with pepper that has dimension!

Serves

6-8

Prep time

20 minutes

Cook time

12 minutes

INGREDIENTS

6 eggs
¼ cup whole milk
¼ teaspoon Maple Pepper with Rosemary, plus more for seasoning
Salt, to taste
¼ cup chives
1 tablespoon butter
½ bunch radish, halved and sliced thin (about 4 large radishes)
4 spring onions, halved and sliced thin
2 cloves of garlic, minced
2 oz crumbled goat cheese

For the salad

Arugula
1 apple, thinly sliced
Salted pepitas

For the vinaigrette (makes about ¾ cup)

1 small shallot, minced, about 2 tablespoons
1 clove garlic, minced
1 teaspoon Tarragon Mustard (or Dijon mustard)
2 teaspoons Grade A maple syrup
3 tablespoons red wine vinegar
½ cup extra virgin olive oil
Maple Pepper with Rosemary, to taste
Salt, to taste

INSTRUCTIONS

Pre-heat the oven to 400F.

In a medium bowl, whisk the eggs and milk together. Season with ¼ teaspoon maple pepper and salt, to taste. Mix in the chives.

Heat the butter in a 10″ cast iron skillet (or oven safe skillet) over medium heat. Add the sliced radish and onion, season with salt and cook until soft, about 7-8 minutes. Add garlic and cook for 1 minute more, until fragrant.

Pour the egg mixture into the pan and dollop with 2oz of goat cheese. Bake for 12-15 minutes until it sets.

While the frittata cooks, prepare the vinaigrette and salad. In a jar (ideally with a matching, fitted lid), add the shallot, garlic, mustard, maple syrup and red wine vinegar. Stir with a fork. Add the olive oil and season with salt and pepper. Fit the lid onto the jar and shake, shake, shake until blended!

To make the salad, place washed arugula, sliced apple and pepitas in a serving bowl. Dress the greens right before serving.

Remove the frittata from the oven and run a knife around the edge to loosen it from the pan. Allow it to rest and cool for 10 minutes before slicing in. Season with salt and pepper and serve with the side salad!

RELATED RECIPES

No related recipes