Here you can use whatever produce is in season, or that you have on hand. This version is from Super Natural Every Day.

• 2 tablespoons extra-virgin olive oil plus more for drizzling
• 2 small onions, chopped
• 8 ounces new potatoes, unpeeled, sliced into paper-thin rounds
• 2 shallots, chopped
• Fine sea salt
• 8 ounces seasonal vegetables such as zucchini, broccoli or asparagus, cut into 1/2 inch pieces
• 10 large eggs, well beaten
• 1/4 cup crumbled goat or feta cheese (pictures is shredded parmesan I had on hand)
• Small bunch of chives, snipped

Heat oil in a heavy-based ovenproof 12-inche skillet over medium-high heat. Stir in the onions, potatoes, half of the shallots, and two big pinches of salt. Cover and cook, stirring occasionally, until the potatoes are just cooked through, about 5 minutes.

Stir in the seasonal vegetables and cook for another minute or two, until they soften up a bit. Set aside half of this mixture on a plate.

Whisk 1/2 teaspoon salt into the eggs, and pour the eggs into the frying pan. Cook over medium-low heat until the eggs are just set and there isn’t a lot of liquid in the pan, about 5 minutes. To facilitate this, run a spatula underneath the perimeter of the frittata and tilt the pan so the uncooked eggs run to the underside.

Once setting of the egg mixture is good, top it with the vegetables that have been set aside and sprinkle with the cheese and remaining shallot. Place the pan under the broiler on a low setting for a couple of minutes or until the top of the frittata is set and the cheese has slightly melted. Remove the pan and allow the frittata to sit for a couple of minutes. Sprinkle with the chives, drizzle with olive oil and serve warm or at room temperature.

Serves 8

This dish is a bit of work, but it’s really worth it; creamy and delicious. This recipe is from one of my favorite cookbooks Chicken and Egg.

• Two 14-ounce cans reduced-sodium chicken broth
• 2 boneless, skinless chicken breast halves (about 12 ounces total)
• 1/4 teaspoon saffron threads
• 3 tablespoons unsalted butter
• 1/2 cup finely chopped shallots (3 large)
• 2 garlic cloves, minced
• 1 cup Arborio rice
• 8 ounces asparagus spears, trimmed and cut diagonally into 1-inch pieces
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup grated Parmigiano-Reggiano cheese

Pour the chicken broth into a medium saucepan and add the chicken breasts. Bring to a boil over medium-high heat. Reduce the heat and simmer, partially covered, for 8 to 10 minutes or until the chicken is no longer pink in the center. Remove the chicken to a plate and let cool for 10 minutes. Add enough water to the broth so you have 3 1/2 cups; set aside. Shred the chicken.

Toast the saffron in a large saucepan over low heat for 2 minutes or until slightly darker in color, stirring constantly and being careful not to let the saffron burn. Transfer to a plate to cool.

Bring the broth to a simmer over low heat and cover. Melt 2 tablespoons of the butter in the same large saucepan that you used for the saffron over medium heat. Cook the shallots and garlic for 1 minute or until fragrant. Stir in the rice, coating the grains with the butter, and cook for 1 minute, stirring constantly. Crush the saffron and add it to the rice along with 1/2 cup of the hot broth. Cook until the liquid has been almost completely absorbed, stirring.

Continue to add the broth, 1/2 cup at a time, cooking and stirring until 2 cups have been added, adjusting the heat as necessary to keep the rice mixture simmering. Stir in the asparagus. Continue adding broth until 3 cups have been added. Stir in the chicken, salt, and pepper and keep adding broth until the mixture is creamy and the rice is tender but slightly firm in the center. Stir in the remaining tablespoon of butter and 1/4 cup of the Parmesan. Serve sprinkled with the remaining 1/4 cup Parmesan.

Serves 4

• Asparagus - 2 bunches
• Olive oil - 2 tbsp
• Balsamic vinegar - ¼ cup
• Crushed garlic - 1 tbsp
• Salt & pepper - to taste

Put asparagus, olive oil, Balsamic vinegar, and garlic in a gallon Ziploc bag. Incorporate all ingredients well and let sit for about 30 minutes. Heat grill to medium-high and put asparagus on the grill. Salt and pepper on grill; serve when asparagus is bright green in color.