Tuesday, 17 June 2014

Asparagus Frittata

Farmer's markets are just starting to open and sell their fresh produce in my area and I am all over them. I love going to see what they have and then coming home and plan our meals around the wonderful produce that I've bought.

This week I bought a few bunches of asparagus and fresh farm eggs and one of the things I made was this frittata. Growing up, we would have frittata at least once a week because it was a quick meal to make after work and delicious. Of course it always depended on what was in season or what what was in the refrigerator. One of  my favourite frittatas is potato, which I have to say, I make all year round. But I remember my mom making frittata to put in my fathers lunch to change it up from the usual cold cuts. Frittata is such a versatile dish because you can make it for breakfast, brunch, lunch and dinner.  And to this day, when I bring it for lunch, I can never wait for lunch time because I can't wait to have it. Isn't that funny?

I used 8 eggs and made a substantial frittata because not only did we have it for dinner, but John brought it for lunch the next day and I had it for breakfast. (see, I couldn't even wait for lunch) lol.

I used Comte cheese because it was what I happen to have in my refrigerator but you can use parmesan  cheese if you prefer.

I flip my frittata on an inverted plate and slide it back in the skillet and finish cooking but if you don't feel comfortable doing that, just make sure you use an oven proof skillet and finish under the broiler in the oven.


Asparagus Frittata

1 bunch of asparagus, cut into 1 inch pieces
2 tablespoons of olive oil
1 red onion, chopped
1 teaspoon salt or to taste
1/2 teaspoon pepper
8 large eggs
1 tablespoon chopped tarragon
2 tablespoons chopped chives
1/2 cup Comte, freshly grated

In a 10 inch skillet, cook the red onion and the asparagus in the olive oil over medium heat until softened. Season with salt and pepper.
In the meantime, whisk together the eggs, tarragon, chives and cheese in a bowl.
Lower the heat to a medium-low and pour the egg mixture into the pan. Cook and slowly drag the edges to the middle of the pan until the egg mixture is set. It should be lightly brown on the bottom. Place an inverted plate over it and with oven mitts on, quickly flip the frittata on the plate and slide it back in the pan. Cook until the bottom is lightly brown.
Slide onto a plate and cut into wedges to serve.



m xo



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