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Spring Frittata

http://video.google.com/videoplay?docid=6549213485472148714

A perfect late spring, early summer brunch dish is the frittata.  Actually, anytime of year with seasonal ingredients, left-over or otherwise works.  It’s really a crowd-pleaser and very easy to bring together.

Get your ingredients together and let’s cook together.  Pause as needed.

This recipe serves 6 small side-dishes or 4 main course servings.  Complement this with a side salad and a glass of wine or champagne.  You won’t be disappointed.

Remember:  Read the entire recipe through in advance, prepare all ingredients and then proceed.

  • 6 large eggs
  • 2 tablespoons heavy cream
  • Kosher (or sea) salt
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 shallot, peeled and minced finely
  • 12 ounces of asparagus, snapped at the weak point and cut into 1/2-inch pieces
  • 1 tomato, seeded and diced into 1/4-inch dice
  • 3 ounces of soft and mild melting cheese such as fontina or a French triple-creme, diced into 1/4 – 1/2 inch cubes (no rind)

Prepare all in ingredients in advance so they are available when needed.

Procedure:

Place an oven rack about 5 inches below the surface of your oven’s broiler and turn the broiler to high to pre-heat.

In a medium bowl, crack the 6 large eggs and add the 2 tablespoon of heavy cream.  Whisk just until completely combined.

Into a non-stick 9-inch ovenproof skillet, melt the butter over medium-high heat.  Once melted, add the shallots and season with a “rain” of salt and pepper.  Once the shallots have softened, add the asparagus and season again, sauteeing until tender (watch the heat, you do not want the shallots to become too brown or to burn).  Next, add the tomato and lightly season to accommodate the new ingredient-layer and allow to cook for about 2 minutes.

Over the sauteed vegetable mixture, add your freshly whisked egg and cream mixture and evenly distribute the cheese by placing throughout.

Cover and allow to set around the edges, about 2 minutes.

Take the cover off and place the skillet under the broiler and allow to puff and brown nicely until set, about 4 minutes.

Finally, using a spatula, loosen the edges from the pan – – You may want to also use an off-set spatula to release the bottom of the egg mixture from the pan.

Using a peel or a heat-resistent oven proof platter, flip the frittata, releasing it from the pan so what was on the pan’s bottom is now the serving-side top.

Allow to rest for a couple of minutes, slice “pizza style” and serve.

Enjoy with a seasonal salad and a glass of champagne.

Todd

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