Family Table: Springtime Supper
April 1, 2026
By Cristen Clark
In Iowa, spring makes its presence known through longer days, warming soil and the first tender greens pushing their way into the light. Asparagus emerges crisp and vibrant, radishes bring a clean, peppery bite and peas deliver bright bursts of sweetness. These fleeting ingredients shape the essence of Iowa cooking — seasonal, expressive and deeply tied to the land. When assembled, the finished frittata is like a watercolor, with soft hues and layered textures, celebrating the beauty and freshness of the season.
A trip to a local farmers’ market brings these ingredients to the table, allowing local abundance to shine with minimal effort. It is honest, unfussy food — perfectly suited to busy families and anyone drawn to cooking that reflects the season and the soil. The approach to this recipe is intentionally simple, letting the ingredients lead and resulting in a light, custardy frittata layered with crisp-tender vegetables at their peak.
Fresh eggs provide structure and richness, while a touch of cream and Parmesan lends gentle indulgence without overpowering the vegetables. A finishing flourish of radish slices adds both visual contrast and bright flavor. Traditionally enjoyed in Iowa on warm bread with butter and salt, radishes take on new character when roasted. They develop a gentle sweetness, a subtle bite and a vivid pop of color that completes the dish.
Serve the frittata alongside vinaigrette-dressed greens, atop a slice of wheatberry bread or tucked into a flaky croissant with ham for an elevated breakfast. Its versatility makes it equally at home for brunch, packed for a picnic or served as a light midday meal. With its balance of protein-rich eggs, creamy dairy and fresh produce, it’s a dish that feels both nourishing and celebratory — proof that spring cooking thrives on ease and flexibility.
Spring Vegetable Frittata
• 12 large eggs
• ½ cup heavy cream
• ¼ cup freshly grated Parmesan cheese
• ½ teaspoon sea salt
• ½ teaspoon freshly cracked black pepper
• 3 tablespoons of chopped fresh chives
• 2 teaspoons olive oil
• 3 green onions, sliced thinly
• 1 cup spring greens like arugula or baby spinach
• 8–10 asparagus spears, sliced in half lengthwise
• 1 cup snap or snow peas
• 4–5 radishes, sliced
• 1 package Garlic and Fine Herbs Boursin cheese, crumbled
Preheat oven to 400 degrees F. Place sheet pan in the oven to heat up while mixing frittata ingredients.
In a large bowl, whisk eggs, cream, Parmesan cheese, salt, pepper and chives until well combined.
Remove pan from hot oven, grease with olive oil. To the hot pan scatter green onion, spring greens, asparagus and peas evenly. Gently pour egg mixture over the top of the pan. Add radishes and crumbles of Boursin cheese evenly over the mixture.
Reduce oven to 375 degrees F. Bake for 24–26 minutes or until puffed and only slightly golden around the edges, and set in the middle. Remove from oven, let cool to warm.
Slice into 12 squares and serve.
Cristen Clark is a pig farmer, creator of the Food & Swine blog, and an award-winning baker and cook. She lives on a farm near Runnells with her husband Mike and children Halle and Barrett.