We’ve been waiting all winter and spring has finally arrived. Flowers are poking their green stems through the dirt, small blooms are popping up on sunny corners, and even the trees are starting to bud. With spring comes the annual promise of fresh produce including asparagus, strawberries, green onions, rhubarb, peas, grapefruit, and a variety of spring greens. To celebrate the return of warm weather, here are a few fresh and seasonal recipes for a delightful spring breakfast.
2 9 ounce boxes frozen artichoke hearts, thawed and quartered
1/4 cup flour
1/4 cup extra-virgin olive oil (EVOO)
12 large eggs
1/2 cup heavy cream
1/2 cup grated pecorino-romano cheese
1/4 cup chopped flat-leaf parsley
1 pinch nutmeg
Salt and pepper
Lemon wedges, for serving
Spring greens, for serving
1. Preheat the oven to 400 degrees. In a bowl, toss the artichokes with the flour to coat.
2. In a medium ovenproof skillet, heat the EVOO, 4 turns of the pan, over medium-high heat. Add the artichokes and fry until lightly golden, about 5 minutes. In a bowl, beat together the eggs, cream, cheese, parsley and nutmeg; season with salt and pepper. Pour the eggs over the artichokes and cook until just set.
3. Transfer the frittata to the oven and bake until set and golden, 10 to 12 minutes. Let cool, then slice into quarters and serve with the lemon wedges and a side of fresh spring greens
2 1/2 cups all-purpose flour
3/4 cup granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest and juice of one Meyer Lemon
1 large egg, lightly beaten
3/4 cup buttermilk
2/3 cup canola oil
1 teaspoon pure vanilla extract
2 cups chopped, fresh strawberries
1. Preheat oven to 375 degrees. Position rack in center of oven. Butter or spray with a non-stick cooking spray 12 muffin cups. Set aside.
2. In a large bowl whisk together the egg, buttermilk, oil, Meyer Lemon juice and vanilla extract.
3. In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and lemon zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter.
4. Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
Spring Asparagus and Bacon Hash
¼ pound bacon, cut into ¼-inch dice (pancetta is also a good idea)
1 pound fingerling potatoes, peeled, cut into ½-inch dice
1 small yellow onion, diced
½ pound asparagus ends trimmed, cut into 1-inch segments
salt and pepper
2 tablespoons butter
1. Add bacon to a large cast iron pan set over medium heat. Cook, stirring occasionally, until browned and crisp, about ten minutes. Remove bacon with a slotted spoon and drain on paper towels.
2. Add potatoes to the pan, stir well until they are coated in the rendered fat, and then spread them out into a single layer. Season with salt and pepper, and cook without stirring until lightly browned on the bottom. Using a spatula, flip the potatoes and cook until lightly browned. Continue this process until all sides are lightly browned, about 15 minutes total.
3. Add onion to the pan and stir well. Cook until onions are softened, about five minutes. Add the asparagus, stir well, and then cover the pan. Cook, stirring occasionally, until asparagus is crisp and tender, five to eight minutes. Return the bacon to the pan, stir, and let cook for a minute until warm. Season with salt and pepper to taste.
4. Serve with scrambled eggs, fried eggs or poached eggs.
Of course, if these recipes sound like too much work, why not take yourself out to breakfast in Denver? At the Original Pancake House, we would be happy to serve you one of our spring favorites such as the Strawberry Belgian Waffles or our Florentine Omelet! Happy spring!