Tuesday, June 3, 2008

Asparagus Frittata




One of my favorite vegetables is asparagus and one of my daughter's is asparagus but she likes hers blanched, ice bathed and course salt added to it. I am happy that this time of year it is everywhere and we are eating it like crazy.
One evening last week I decided to make Frittata; unfortunately, it did not go over well with the family, but I liked it. I believe that the reason this did not go over so well is there was too much asparagus, I did use a whole pound.

you will need:


  • 5 or 6 stalks of Asparagus
  • 4 large eggs
  • 1/4 cup cream or milk ( I used cream because I had some left over from The Daring Baker Challenge)
  • 1 cup finely grated cheddar cheese
  • salt & pepper

First cut the asparagus into smaller pieces and blanch for 2 minutes in salted water and drain and set aside.

Turn on the broiler to low.

Heat an 8" cast iron pan and add in the butter and asparagus. In a bowl beat the eggs and add the cream half of the cheese and seasoning and whip a little air into the eggs with a fork. Pour the eggs over the asparagus. Shake and stir the eggs a little until set on the bottom. Cover the frittata with the rest of the cheese and place under the broiler until the eggs rise, set and brown a little.


6 comments:

chou said...

Yum. I remember picking asparagus with my grandma and having no idea I'd be paying oodles for it a few years later.

Shayne said...

no kiding!

christine said...

your seasonal frittata looks great, shayne.

Warda said...

I love Asparagus. One of my favorite ways of eating it is to roast it, add some parmesan at the end and tuck it inside an herb omelet...Miam!

Shayne said...

yes I too love roasted asparagus with parmesan cheese but I have not tried it with eggs like in an omelet, I will di that next time.

Shayne said...

thank you Christine