Saturday, November 27, 2010

Asparagus and Mushroom Frittata

Use this basic frittata recipe with other combinations of veggies as you follow your imagination. I especially like this version because of the lovely texture of the asparagus and mushrooms together. This is a quick and easy way to make a delightful egg dish, much easier than quiche or soufflé.


3 tbsp. olive oil
1 tbsp. butter
¼ onion, chopped (about ¼ cup) or 1 tbsp. onion powder
20 asparagus spears (chopped)
5 baby Portobello mushrooms (sliced)
6 eggs
1 cup grated cheddar cheese 
1 tsp. thyme
1 tsp. oregano
½ tsp. garlic powder
Salt and pepper to taste
Dusting of paprika for the top


Break the tough bottom ends off the asparagus and chop the asparagus into one-quarter-inch rounds. Slice the mushrooms. Chop the onion. Sautée the vegetables in about 2 tbsp. of olive oil over medium heat for about 7 minutes until they are soft. Set the vegetables aside when they are done.

Beat the eggs and add in the herbs (reserve the paprika for the top). Grate the cheese but do not mix it into the eggs yet.

Turn on the broiler in your oven (high).

Put 1 tbsp. of olive oil and 1 tbsp. of butter into a large oven-safe skillet (cast iron works well) and heat over medium heat until the butter melts. Next pour in the egg and herb mixture. Lower the heat to medium and set your timer for 2 minutes. After 2 minutes, spread the vegetables into the eggs, dispersing them evenly. The bottom of the eggs should be firming up but the top will still be wet. Cover the skillet and leave it on the burner for 2 more minutes. The bottom of the frittata should set, but make sure it doesn’t begin to burn. After the second 2 minutes is up, remove the skillet from the burner.

Sprinkle the grated cheese evenly over the eggs, dust with paprika, and place in the oven (uncovered) for 2-3 minutes until set and bubbly. If you do not have a broiler in your oven, you can put the frittata in with it set on bake at 375°, but it will take a few minutes for it to set and you have to watch it carefully to make sure it doesn’t burn on the bottom while the top is firming up.

Eat well, be well, live deliciously!

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