Asparagus Frittata

If you want a meal that is ready in 20 minutes, this frittata is it. It’s a simple dish, yet full of flavor and somewhat elegant. Serve this with your favorite salad and you have a light, healthy meal for brunch, lunch or dinner. It makes a great leftover to take to work, as you don’t even have to heat it up. Frittata is arguably better at room temperature or cold. I just had the last piece for breakfast.

Think of a frittata as an Italian version of an an open-face omelette, a crustless quiche or scrambled eggs. Wikipedia tells me that frittata roughly translates to “fried”.

We have beautiful, fresh asparagus at our farmer’s market and I have been eating it roasted, steamed, and in salads. I also made a soup, but the recipe needs more work before I'll post it.

I love to talk about food wherever I am and am blown away by how many people tell me that they don’t cook. Maybe that’s why so many younger people have food allergies and digestive problems. I am not a scientist, so I don’t know, but it wouldn’t surprise me if there is a correlation between the two. Today's world is so hectic, and who knows, maybe I wouldn’t cook either if I had children, a full-time job, and a long commute every day. So for all you hard-working people out there, this is a recipe you can make.

Follow the steps to cook this frittata and it will come out perfect. You can add ham, pancetta or other veggies. You can also substitute Gruyere, Fontina or other cheeses. You will need a 10-inch oven-proof frying pan. I used a nonstick skillet. ​

Print Recipe

Click here for a link to an older  post for savory crustless muffins .

Ingredients:
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½ TBS olive oil 
1 TBS butter
½ cup chopped shallots
12 ounces thin green asparagus
1 tomato, seeded and diced
6 large eggs
2 TBS whipping cream 
½ tsp salt
½ tsp garlic salt
½ tsp pepper
2  TBS  minced fresh chives
1 tsp fresh tarragon
3 ounces grated Jarlsberg cheese
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Directions:
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Preheat the broiler.

Wash the asparagus, break off the woody ends, and cut into ¼ to ½ inch pieces.

Whisk the eggs, cream, salt, garlic salt, pepper, and herbs in a bowl to blend. 

Heat the butter and the olive oil in a 10-inch oven-proof frying pan.

Add the shallots and sauté them for about 3 minutes over medium high heat until they are soft and have turned translucent.

Add the asparagus and sauté until tender, about 2 minutes. Add the tomatoes and cook for another minute.

Add the egg mixture into the pan and cook for 4-5 minutes until almost set, but still runny on the top.  Reduce the heat (make sure the bottom of the frittata doesn’t get too dark), sprinkle the cheese on top and cook for an additional 2 minutes 
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​Place the skillet under the broiler and broil until the cheese is melted and turned slightly golden brown. 

Remove the pan from the oven with potholders, and using a rubber spatula, slide the frittata onto a serving plate. 
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Guten Appetit!
loosely adapted from the food Network and Simple Recipes 
recipe by ©Sunnycovechef
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