Frittatas...they're quick, easy, fresh and tasty, whether you serve them for breakfast, brunch, lunch or dinner. This version contains my favorite vegetables topped with a bit of cheese, and is a cinch to whip up. Enjoy!
Asparagus, Onion & Tomato Frittata
This recipe requires a 12-inch oven proof skillet.
- 3 tablespoons butter
- 1 bunch (approximately 1 pound) fresh asparagus, rinsed & trimmed into 1/2-inch pieces (reserving 6 whole stems for garnishing the top)
- 1 small onion, diced
- 2 medium tomatoes, sliced (you'll want the center slices of each for consistency of size)
- 9 extra large eggs
- 3 tablespoons heavy cream
- 1/2 cup grated cheese (Fontina, Pecorino-Romano, Parmigiano-Reggiano, baby Swiss or your favorite variety), plus more for garnish
- 1/4 teaspoon salt (more or less to taste)
- 1/4 teaspoon freshly ground pepper (more or less to taste)
Preheat oven to 350 degrees F. Melt 3 tablespoons butter over medium heat. When butter foams, add asparagus and onion, season lightly with salt & pepper. Cook and stir until the asparagus is crisp-tender and onions softened, about 2 minutes; reduce heat to medium-low.
In a bowl, whisk the eggs, heavy cream and grated cheese until blended, adding salt & pepper to taste. Pour the eggs into the skillet and stir to distribute the asparagus evenly. For at least 5 minutes (or longer), cook without stirring until the egg mixture begins to set...but is still loose on top. Lay reserved whole asparagus spears and tomato slices atop the frittata in any pattern that is pleasing to the eye. Transfer skillet to preheated 350 degree F oven and bake for about 20 minutes, until the center of the frittata is just set. Remove from oven using hot pads and place skillet on a protected surface. Using a silicone spatula, gently loosen the frittata from the pan, then slide the frittata onto a large serving plate. Top with additional grated cheese if desired, cut into wedges and serve.
Yield: serves 4-6