Thursday, April 19, 2012

Asparagus Frittata

I made this recipe the other night when I had some really nice small asparagus on hand. They are perfect for the recipe because they are so slim and mix in well. There are a few changes I made and will make in the future, but overall it was a success!

Serves 6 (I cut it in half)

 Oh! That reminds me: frittatas are great recipes to adjust to your likes and needs. Not only can you change the ingredients - as I have here - but you can very easily change the amount you make. Just adjust your egg count and veggies to match and you can make any size frittata you want. Sometimes it is fun to use a small - maybe 5 inch - skillet and just an egg or two to make a personal sized frittata!

Asparagus Frittata with Tomatoes and Fontina (or Swiss)

Adapted from the Food Network's Giada De Laurentiis

The Food Network's photo of this recipe

6 large eggs
2 Tbs whipping cream (or milk)

12 oz. asparagus, cut into 1/4 to 1/2 inch pieces
1 (large) tomato, seeded and diced

3 oz Fontina cheese, diced or shredded (I used Swiss)

I would add:
2 cloves garlic, minced
1/2 C finely chopped yellow onion OR the base (white and light green part) of three large leeks, washed and thinly sliced

First, whisk the eggs and cream in a bowl and add a pinch of salt and a nice amount of black pepper. Set this aside and preheat your broiler.

Heat a bit of olive oil along with about 1 tablespoon of butter in a skillet. Here, Giada says to add the asparagus and saute, but I think the recipe could use some garlic and onion. Add the garlic and onion and saute over medium heat for about five minutes until the onion is softening but not yet brown. Now add the asparagus, and saute another 2 minutes. Next raise the heat a little and add the tomatoes and another dash of salt if desired. Cook for about another 2 minutes and then pour in the egg mixture and tilt the pan around to evenly distribute the veggies throughout the eggs. Smooth the top with a rubber spatula if needed. Sprinkle on the cheese.

Cook the frittata for a few minutes over medium-high and then reduce the heat and continue to cook until is is almost set. It should be about cooked around the edges but still a little runny in the center. Broil it for about 5 minutes, until the top is set and the frittata is golden brown and bubbly. Keep an eye on it while it's broiling - it might need to be spun in order to brown evenly.

Remove the frittata from the oven and allow it to cool for about five minutes before diving in. Enjoy!

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