Thursday, 6 June 2013

Asparagus Frittata

This is one of my all-time favourite breakfast dishes.  It's scrumptious, easy and is perfect for when you have people visiting.  The original recipe comes from Canadian Living's Make It Tonight cookbook, but I've included my version below.  All you have to do is get cracking!  (pun intended)
  • 1 tbsp butter
  • 2 green onions, sliced thin
  • 3/4 of a bunch of asparagus, woody ends removed and sliced into inch long pieces
  • 1/4 tsp dried thyme
  • 3 dashes salt
  • 3-4 grinds of pepper
  • 1 large garlic clove, minced
  • 4 eggs
  • 1 cup of ricotta cheese
  • 1/2 - 1 cup of grated cheddar cheese
  • 1 small handful of parsley leaves, chopped well
Preheat the oven to 400F.  Melt the butter in a large sauce pan over medium heat.  Add the green onions, asparagus, thyme, salt, pepper and garlic.  Cook, stirring regularly, until the asparagus starts to get a golden brown tinge on the outside.  In a separate bowl, whisk the eggs together.  Add the ricotta cheese and mix gently.  Add the parsley and mix gently.  Add the cheddar cheese and mix gently.  Add the egg mixture to the sauce pan, spreading the egg mixture out so the top is relatively flat and even.  Pop the saucepan into the oven for 20 minutes.  When the frittata is done, the middle should be a little puffed up, and you should be able to stick a toothpick in the middle and have it come out clean.  Once cooked, remove from oven and let sit for five minutes.  Scrape the edges of the frittata to make sure they don't stick, then flip the frittata onto a plate.  You'll probably want to do another plate to plate flip, to make sure the top is on the top.  Serves 3 if served on its own, 4 if served with toast and fruit.
Tip: if you snap the end of an asparagus stalk off, it will automatically snap at the point the woodiness ends.


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