 Okay, so welcome to Urbana Farm said high tenals. So this is at that period of time, beginning part of March, where there's not a lot of things growing, kind of finishing up a lot of the winter crops, and then we're moving into our spring and summer crops. But I have some things, we're gonna actually make a frittata in my kitchen today, using actually the asparagus. So I'm gonna pick some of them, I picked some earlier today, so I'm gonna pull those out. And you can see when you pick them this young, they're so tender and they're so delicious, full of nutrition. So this is gonna be part of our frittata. I'm also gonna pick, for some garnish, I'm gonna pick this lovely rosemary. Rosemary is so perfect for your nutrition. So you can use this, it's very good for your brain. If you make a tea out of it or add it into your cooking, it's very good. It's also, oh, the aroma on this is fantastic. Sometimes I'll just put a swig of this on in a vase and I use it inside my kitchen and it just fills the kitchen full of rosemary. So we're gonna go now, we're gonna go and talk to my girls and see what kind of chicken eggs they have for us so we can make our frittata. All right, so we have 17 hens and we have 15 new chicks. And today, there they are, they left me some eggs so we can go in and use these in the frittata. All right, so now this is where all the magic happens. This is my kitchen. I love to bring food in from my garden to make fresh food. So here's thisparagus that we picked. These are some Roma tomatoes that we grow. I love cooking with Roma tomatoes. I grow other kinds of tomatoes as well, but I think the Roma is the perfect cooking one. So we're gonna make a frittata today. We're gonna do a very simple frittata. It's one of those dishes that can be a brunch, a breakfast, or even a lunch. You serve a little side salad and you have a perfect lunch so that's what we're gonna do today. This is simple. It's gonna be tomatoes, it's gonna be a cheese. I actually am using two types of cheeses, a nice aged white cheddar as well as Havarti and then we're gonna use these wonderful fresh asparagus. So let's just go ahead, we really don't have to do a lot on this. I'm just gonna go ahead and make one inch, about a half to one inch pieces of this asparagus. I've already diced up my tomato so this is one tomato and this is about three ounces of cheese, already shredded. I have my parsley, which of course came from my garden as well and that we're just gonna use for a little garnish after. You saw me pick up my eggs from my chickens out there, those beautiful hens. They provided me all kinds so you can see I get a lot of really nice eggs and so we're gonna use these later on for our frittata. All right, so one thing important about making a frittata is you need low and slow. You need a little time and you need to go low because you're trying to get, here I'm just trying to make these asparagus a little bit tender before I put in the tomatoes and the eggs. I wanna make sure that they're cooked but I also don't want to burn them. So I have this on a pretty low temperature and that's important. So I'm just using, I'm also using the pan is very important. I'm using a pan that, even though it's stainless steel at the bottom and reinforced three layers, but I have a little teflon on here and it's important to have that because you're gonna slide that out later on to serve it and you don't want it to stick. So the first thing I'm doing is I'm taking the asparagus that we cut up in half inch pieces here and I'm just letting it kind of get soft a little bit. About two minutes I'm gonna call it. So you do a little bit of two minutes then I'm gonna use just a pinch of my seasoning. So this is salt with my Tuscan herb blend. So again, I make a lot of my own herbs because herb blends, because I grow them in the garden. So I'm gonna give just a little pinch right now. Have some of the salt in the herbs and when I feel like they're just about tender, which I think is right now, I'm gonna take one Roma tomato, which I've already diced up and I try to remove as many of the little seeds as I could. So one Roma tomato diced up, I'm gonna go ahead and add it in now. And at this moment, I'm using just an extra virgin olive oil. This is a rosemary infused extra virgin olive oil. But when I put these tomatoes in, I wanna add a little tiny bit of fat. So this is about a half a teaspoon of butter and I'm gonna put that in there as well. It's a good time to do that. So the butter's gonna help coat the bottom of this pan when I put my eggs in, because I'm gonna actually saute this now for about two minutes. Look at the vibrant colors on that. Is that beautiful? It says you can smell and right now I can smell all that asparagus. I can smell the rosemary from the infused oil, but I also can see and that we use our visual sense in order to really appeal to us in eating. So already I'm in love with this dish because of all the beautiful colors. I'm now gonna add, I'm gonna take it off the stove for a second because I don't want it to keep cooking. I'm going to go ahead and take my eggs. So I put six eggs in here from my sweet little hands and I'm gonna add two and a half tablespoons of heavy cream. And I'm just gonna mix that up for a minute just so that we can, so I just mix it up a little bit. I'm really not gonna season it at this point. I'm gonna do all my seasoning in my pan, but just kind of mix it. I already beat the eggs earlier today so I don't have to do too much more. I'm just gonna go ahead now and I'm gonna add my eggs into this pan. And it's a good time if you want to kind of rearrange things. It's going to cook in whatever pattern that you have it right now because you're not gonna do a lot of moving it around. So I'm just gonna kind of move my asparagus around so that I can have an equal distribution of tomatoes and asparagus. I'm not adding my cheese yet. You notice that. So I'm gonna cook this for a minute or two and let my eggs firm up a little bit. Once I feel like they've, they're starting to firm up and I'll notice it on the outside of the pan, then I'm gonna put my cheese in there. All right, so now I'm gonna give it another little pinch of my herbs and my salt. And this is when I'm gonna put the cheese in. So I don't wanna put the cheese at the beginning because it's just gonna melt down and just become a messy mess. So I like to actually put a little bit of cheese as it starts firming up around here so that each person will get a little bit of cheese and I'll just put it kind of make it circular and about three ounces. I chose to use a white cheddar and also Havarti. I like the Havarti with the asparagus but I don't like Havarti by itself in it. Frittata, I like that. This is a really aged white cheddar so it's gonna give some nice flavor for it. So I'm just gonna do three ounces and just gonna put it right on the top there and we're just gonna let it finish up and then we're gonna do the top in the broiler. So I'm just gonna keep that on for a second or two. You can see it's almost completely cooked but that top part you never really get without leaving it in there for a long, long time and then by then the bottom is all scorched and so I don't like that to happen but what we're gonna do is we're gonna use our broiler. I'm just gonna wait a few more minutes. I usually know so I use especially when I'm cooking this and the whole time you notice I'm keep coming around. I'm just trying to make sure that I can tell. So this is telling me a lot. When I feel like it's, so it's still a little bit loose on this side. I don't know if you can see this side but it's still a little loose and until it tightens up a little bit I don't wanna put it under the broiler. So we're close though. Then what you're gonna do is you're gonna go ahead and turn on your broiler, get it ready and then you're gonna finish up the top part with just a little bit of heat at the very top. So I'm gonna do that now and also you notice that cheese because I waited until later on to put the cheese on there is still standing there. So when I actually get the broiler on there it's gonna do a nice little toast of that. So that's also another real nice benefit of it. All right, so you can see we now have the top part all cooked up and it probably took about 10 minutes in the broiler. So it's really nice, we're ready to serve it and we can serve it. If I was having breakfast it'd be great with muffins or even biscuits and gravy if you wanted to go that direction. Or if you're having it for brunch there's all kinds of things you could have especially a little champagne would be good. But today we're having it for lunch and I have a nice little side salad this'll go with. You can see it's still beautiful. Look at all the colors that come through. So how about cheese on there but it did not disguise or take away at all from the beautiful green and the red from the asparagus and the tomatoes. Here it is. Asparagus, tomato and cheese, frittata. So it's very nice. Gonna take a little piece of that then I'm gonna share with my friends. This, I'm gonna actually serve it with this wonderful fresh salad. It's mixed greens, a little bit of arugula. It's just very lightly dressed with a, it's actually a white peach vinegar with an orange, blood orange olive oil. And so that's what this is. It has some blueberries and some cucumbers. So we're gonna have that with that and then some nice focaccia. So the focaccia is something I make every single day. You can see focaccia, it is crunchy on the bottom and the top but look how beautiful it is and spongy in the middle. So that's my focaccia. And then topped with some tomatoes and some herbs from my garden. First thing I'm gonna do is try it because I love the way it smells. I just love, I mean, all those aromas right now just coming right out there. That asparagus is coming through the strongest. Smells like spring, so get ready. I think we are ready for spring now with this frittata. I'm gonna give it a try real quick and see what it's like. That is delicious. So it's still really fresh. That cheese, just using three ounces doesn't overcome those vegetables. That's the key right there. And those fresh eggs from my free range chickens, they make all the difference. So you can do this at home. It's very fun. Invite your friends over or do it for your family on a Sunday afternoon for brunch. Enjoy.