Sunday, June 3, 2012
I love the bounty that arrives with Spring. Fresh artichokes, asparagus, strawberries, etc. For those of you who don't know what a frittata is, it just means omelet in Italian. What's great about a frittata is that you can throw almost anything in there and it will come out nicely. I used pre-roasted garlic, pre-cooked asparagus, frozen artichoke hearts and then all the basics.
Frittatas are wonderful breakfast or brunch items, served room temperature, warm or cold. If you can scramble eggs, you can make an elegant frittata!
1-2 Tbsp half and half
salt & pepper to taste
1/4 cup Parmesan cheese
1 leek, a 3 inch piece, sliced
1/3 red onion, sliced, then chopped
1 cup artichoke hearts, partially frozen or thawed
1 cup asparagus pieces (1 inch long), parboiled or microwaved briefly
2-3 cloves of roasted garlic, chopped
2 Tbsp butter
1 Tbsp olive oil
In an oven proof nonstick 10-12 inch skillet, put the olive oil, leeks, red onion and artichoke hearts in and saute for about 10 minutes. Add the asparagus, and garlic, stir and remove from the heat. Meanwhile in a small bowl mix the eggs, half & half, salt and pepper and 1/8 cup of the Parmesan.
Add the butter to the skillet with veggies. When it melts, add the egg mixture to it. The heat should be on low-medium. Gently move the eggs away from the edges with a spatula (almost like you're scrambling eggs, but not so vigorously) until it's almost cooked. The middle will still be runny. Sprinkle the rest of the Parmesan on top and place the skillet into the broiler (on low) Cover the handle with foil if it's not oven proof. Broil until firm and slightly browned. Cool and slide the frittata onto a serving dish. It can be served immediately or refrigerate for later use. It's even better the next day!