Monday, May 25, 2009

Sunday Morning Frittata

My favorite Spring vegetable is asparagus. The asapargus at the Farmers Market this season is beautiful. I wish I could find a way to freeze asparagus without the thawed product being a bit mushy. Anyone know of a way?

I recently purchased a cast iron skillet. I have a glass top stove and have read they shouldn't be used on the stove. I did some additional research and decided if I kept the pan stationary, it should be okay. One of the dishes I had been looking forward to trying in the new skillet was a Frittata.




Asparagus and Jack Cheese Frittata
Adapted from Food Network

8 large eggs
1/2 cup shredded jack sheese
1 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1 pound aspargus, trimmed, cut into 1/4 pieces (about 3 cups)


Heat broiler to high and arrange rack to upper third of the oven.
Whisk together eggs, cheese, salt and pepper until combined. In an ovenproof frying pan, heat the oil and butter over medium high heat. When it foams, add asparagus, seasoning well with salt and pepper. Cook, stirring occasionally, until cooked through, about 5 minutes. Reduce heat to low, pour in egg mixtire and cook until a 1 inch borded of egg mixture is firm, about 5 minutes.(The center will not be set.) Place the pan under the broiler. Broil until browned and eggs are set, about 3 - 5 minutes. Cut into wedges and enjoy.

2 comments:

  1. Your frittata looks beautiful. I love asparagus season! Thanks for stopping by my blog.

    ReplyDelete
  2. I just wish I could get it all year! Thanks for checking out my blog!

    ReplyDelete

Thanks for commenting on my blog!