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Wednesday, July 28, 2010

Asparagus Frittata

Frittatas are one of the easiest ways to enjoy a wonderful brunch without spending too much time in the kitchen. All it takes is breaking some eggs, dump your favorite vegetables and cheese and cook em' to your liking. That's it! I like to reserve this when I have guests and don't have much energy to make individual pancakes or something fancy. This works perfectly, its healthy as it doesn't have too much oil or insane amounts of cream/cheese, a good amount of protein, lots of colorful vegetables and a little bit of dairy.

Here's one of my recent favorite recipes :)

Ingredients
  • 6 eggs
  • 1 tsp of paprika
  • 2 tbsp of milk or cream
  • 1 tbsp oil
  • Asparagus - one bunch
  • Bell peppers - one cup or 1 green or red bell pepper
  • Half a red onion
  • Lots of freshly ground pepper
  • Salt to taste
  • Chopped parsley
  • 1/4 cup of a blend of Spanish cheeses.
  Directions
  1. Chop the asparagus and bell peppers to about 2-3" in height. Chop onion in long slivers.
  2. Add olive oil to an oven (broiler) safe and stove top safe pan (Use a 10" omelette pan). Fry the onion and the asparagus till the onions turn pink and asparagus becomes a bit softer. Add the bell peppers and continue cooking. 
  3. Meanwhile, break all eggs in a large mixing bowl. Add paprika, milk, salt and pepper and chopped parsley. Beat it with a fork till it is just blended. 
  4. Dump the egg mixture onto the pan. Cook until the bottom starts cooking. Fold the bottom layers up and push the top layers below. This is to cook all of the eggs more evenly otherwise the bottom egg layer will get overly brown. 
  5. Cook until the mixture sets a bit i.e. isn't very liquid -y but the top hasn't cooked fully. Meanwhile, turn your broiler on High.
  6. Sprinkle over some cheese and continue cooking under the broiler for about 2-3 minutes depending on the intensity of the broiler flame. Cook until the cheese and eggs have browned on top. Remember to keep an eye on your broiler, these are notorious for burning foods. 
  7. Once you take it out, leave the dish alone for at least a couple of minutes. The frittata will continue cooking in the residual heat. Cut in slices and enjoy with some bread and other brunch goodies.

12 comments:

  1. Hey Shree, I feel the same way about frittata. People always love it, and it's so easy! Your asparagus frittata is beautiful. I want a piece with a vinegary salad and a glass of wine-perfect meal (smile)!
    Hope your'e doing well, Ms. Shree...

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  2. Frittataa make me sing. This is glorious with the vegetables. I want it so much ... I just might whip one up now!

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  3. Mmmm...that's delicious. Love the colour. It looks like a thick omelette to me.

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  4. Looks perfect, and I love the use of Spanish cheeses :)

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  5. Frittatas are wonderful and yours look good with all the vegetables.

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  6. Hi Shree, This looks really great! I might give it a try. Also, thank you so much for the helpful tip on my site.

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  7. Perfect for a Sunday breakfast. I bet you used manchego, which is so delicious!

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  8. hey Shree
    what a positively beautiful frittata! what a great way to use some of our lovely fresh veggies!

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  9. @Stella - thanks for asking. I'm doing better the past couple of days. Was a bit sick before :) How are you?
    @ Claudia - Thank you
    @MaryMoh - Well very little difference between an omelette and a frittata just the cooking method. Thats' all :))
    @ Magic of Spice - Thanks
    @ Biren - Thanks :)
    @ Laxmi - You're welcome. Hopefully your issue got resolved.
    @ Lisa - Yes I did use manchego :) Love it :)
    @ Chef Dennis - Thank you :)

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  10. I love asparagus. It's a bit more expensive these days, but I've found a wonderful brand of frozen asparagus that would work well here. :)

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  11. This is what I have been searching in many websites and I finally found it here. Amazing article. I am so impressed. Could never think of such a thing is possible with it...I think you have a great knowledge especially while dealings with such subjects.

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