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asparagus frittata

March 20, 2010
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In my opinion, frittatas are the perfect ‘go to’ dinner. They are quick to whip up, they look elegant without a lot of fuss, and it’s easy to adapt them to whatever I happen to have in the refrigerator that day. More eggs = a thicker frittata, less eggs = a thinner frittata. I made this frittata because I had some left over roasted asparagus sitting in the fridge. Because it was already cooked, I simply heated it through with the onions. The same dish could be made with fresh asparagus, but it would obviously need to be sautéed much longer (6-8 minutes at least.)  Keeping the asparagus in one piece as opposed to chopping them certainly looks lovely, but I think that chopping them in to smaller bites makes the finished product a bit tastier as it is easier to get asparagus in each bite.

Mrs. Smith’s Asparagus Frittata

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Ingredients:

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 small onion, chopped

1/2  pound leftover roasted asparagus

6 eggs

1/2 cup milk or half and half

1 1/2 cup shredded Swiss cheese

Procedure:

1. Preheat oven broiler

2. Saute the onion together with salt and pepper  in the olive oil until the onions are softened, about 3 minutes. (Note: Oven proof frying pan must be used.)

3. Reduce heat to medium and add asparagus. Heat until asparagus are heated through, about 2 minutes. (Note: If fresh asparagus are used, the tough ends should be snapped off and the asparagus should be cooked at this stage, in a covered pan, for 5-7  minutes, or until tender)

4. While asparagus are cooking, break the eggs into a bowl and beat slightly. Add the milk and cheese.

5. Add the egg, mixture to the pan and cook until the bottom is set but the top is still runny, 2-3 minutes.

6. Broil the frittata until the eggs are set and browned on top, about 3 minutes.

7. Cut into wedges and serve warm or at room temperature.

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4 Comments leave one →
  1. Pegg permalink
    March 20, 2010 6:59 pm

    I don’t eat eggs but if I did, I would try this. Looks quite impressive! Elias is lucky to have the world famous Mrs. Smith as his personal chef!

  2. March 21, 2010 7:15 am

    thanks, pegg! i’m still learning how to cook, and having fun documenting the process here. 🙂

  3. March 22, 2010 10:47 pm

    This looks absolutely delicious!

Trackbacks

  1. Corn and Red Pepper Frittata with Feta and Sun-Dried Tomatoes « Mrs. Smith Cooks

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