friends, i think spring might have finally arrived in maine! the farmers’ market *actually* has vegetables other than kale and winter squash! this is an exciting milestone. it’s sort of a funny thing, having a seasonal food blog in a state where spring and summer – and all of the delicious things that come with them – take their sweet time showing up.
once the arugula, asparagus, and rhubarb do start to show up, though, the berries, corn, and tomatoes are never far behind. aaaaand then summer is over, but for now, let’s just focus on how exciting it is to cook with something other than orange squash, shall we?
something like arugula, perhaps. here we pair it with goat cheese and chives (another spring treat!) in this arugula, goat cheese, and chive frittata. hello lovely spring brunches and easy spring dinners!
i always think of frittata as the best part of quiche, without having to fuss with a crust that never tastes as good as i wish it would. which translates into dinner being faster, easier, and tastier. a win, if you ask me.
in this case, the whole thing comes together in a matter of minutes. arugula sautés down quickly (we’re talking literally one minute), then it’s just a matter of cooking the eggs, which takes about 10 minutes. dinner ready in 15 minutes so that we can squeeze in an after-dinner walk before the sun sets? yes please!
ps – if you’re looking for more spring frittatas, check out my asparagus frittata with mint, another quick and easy dinner option.
did you make this recipe? i’d love to know what you think of it! leave a comment below and share a picture on instagram with the hashtag #tastyseasons.