Sunday, May 9, 2010

Asparagus Frittata


Happy Mother's Day to my beautiful Mom, Ann, and my always glamorous Grandma, Betty!!  All our plans for going out for brunch fell through, so we ended up having brunch at my parents house, but I am so glad we did!  It was honestly one of the best Mother's Day I have witnessed - I got four new recipes for my blog, it was a casual morning sitting around and chatting, the food was pipping hot and we never felt rushed to eat!  And right at the center of the dining room table were flowers my dad and I bought my mom - sunflowers, her favorite.

First up in the list of Mother's Day foods is an asparagus frittata.  I should let you know I despise quiche, but I love this frittata!  I have never made a frittata before, nor had I eaten one, but I had seen them in restaurants in Europe and all over TasteSpotting.  And what's even cooler is that they really aren't that hard to make but so amazing!  The texture is dense while having a nice bite to it and the crunchy cheese crust on top makes it even more delectable!  For your next lazy Sunday or breakfast in bed, I recommend you whip up one of these, it's sure to impress!

Asparagus Frittata
Ingredients:
  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 bunch asparagus, trimmed, peeled and blanched for 2 minutes,
  • cut into 1-inch pieces
  • 8 eggs, slightly beaten
  • Salt and pepper to taste
  • Dash of hot sauce to taste
  • 4 ounces fresh Dubliner cheese, finely grated
  • 1 tablespoon chopped Chinese chives (harvested them fresh from my Mom's new chive plant!)

Directions: 
  1. Preheat the broiler. Heat the olive oil in a non-stick 10-inch skillet. 
  2. Add the onion and garlic. Saut√© until the onion is starting to brown. 
  3. In a medium bowl break the eggs and whisk. Season with the salt, pepper, and hot sauce and pour into the pan. 
  4. Scatter the asparagus into the pan. Lift the edges to allow the liquid egg to run into the bottom. Cover and cook for 5-6 minutes until the eggs are setting and the bottom is starting to brown. 
  5. Drop the cheese over the top in small mounds and place under the broiler until the top is set and crusty brown. Sprinkle the chives over the top (at this point, because I was still making hash browns, the frittata was warming in an oven set at 170 degrees). 
  6. Let cool for a couple minutes, slide out of the pan, and cut into 6-8 wedges.


1 comment:

Kathy Gori said...

What a great mothers'day treat!

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