Every cook should know how to create a frittata. Much lighter than a pastry-lined quiche, they are also much easier and much faster to whip up in a pinch. Super flexible with ingredients, frittatas make for a fabulous catchall for leftovers in the fridge. Vary the cheese, herbs, meats or seafood and veggies, and serve for breakfast, brunch, lunch or dinner – only rule that must be followed in my book is to use a cast iron pan. Cold frittatas are also wonderful to pack for your winery picnic.


8 farm fresh eggs
½ cup milk
salt & pepper
1/2 Tbsp olive oil
8-10 spears thin asparagus
½ cup onion, chopped
½ cup back bacon, chopped
½ cup goat cheese
¼ cup feta cheese
2 Tbsp fresh tarragon, leaves removed from stem
Sprinkle of Maldon sea salt
Optional: sprinkle of chile flakes
Cast iron pan


Preheat oven to 350˚Celsius.
Heat cast iron pan on medium heat, add olive oil then asparagus, sauté 2 minutes per side or until crisp-tender. Remove and add onion and bacon. Sauté until onion is tender and bacon cooked. Add eggs, milk, tarragon and salt and pepper to large bowl and whisk until just combined (note: if you whip too much air into the eggs, the frittata will expand in the oven and then deflate and become heavy instead of airy). Pour egg mixture into pan, add cheese and stir to incorporate with onion and cheese. Line up asparagus and push down into egg mixture. Cook on stovetop for 3-4 minutes, or until the egg begins to pull from sides, then pop into oven for 12-15 minutes or until centre is set. Remove from oven, cool and cut into wedges, sprinkle with Maldon sea salt and serve. Bon appétit!

~ Jennifer Schell