Special Feature: Mushroom and Asparagus Frittata

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While most New Yorkers go out for brunch on Sunday, we often stay in.

This morning, Kim was inspired to make a frittata using some extra asparagus from the Penne with Asparagus, Sage and Peas and left over mushrooms from the Grilled Fontina, Mushroom, and Sage Sandwiches. Here’s a few thoughts on Sunday brunch at home from Kim.

Brunch at home can be so much more relaxing and elegant than going out and standing online for an hour plus! Frittatas are one of my go-to brunch items. They are nice way to use up leftover vegetables and making a frittata is much less hassle than omelets. Plus, I love that they go in the oven for a bit, giving me a chance to clean up the kitchen, get some fruit or other accompaniments together, and pick out some nice music to listen to over brunch.

I started by pre-heating the oven to 375 degrees and heating over medium-high heat a little olive oil in a 12-inch non-stick pan then sautéed the asparagus (cut into about ½ inch pieces) and some sliced mushrooms and added just a touch of salt and pepper. This took only a few minutes but while this was going, I quickly whisked together eight eggs, salt, pepper, some fresh thyme leaves and approximately half a cup of freshly grated parmesan. I took the vegetables out of the pan and let them cool just a bit before adding to the egg mixture. As I waited for them to cool, I chopped up some tomatoes and chives to put on top of the frittata when I served it.

After combining the vegetables with the egg mixture, I heated a little bit of olive oil over medium heat in the same 12-inch non-stick pan and added the egg mixture. I left it alone on the heat for just about three minutes (time to do a few dishes!) until the eggs just started to set. I then put it in the oven and set the timer for 10 minutes. I used that 10 minutes—you guessed it—to finish clean up and rinse some raspberries to have as side.

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After 10 minutes, I checked the frittata and thought it needed just two more minutes. I was right! After two additional minutes, it was perfectly set but not over done. The next part is tricky but worth it. I ran a rubber spatula around the sides of the frittata to loosen it just a bit and then slid it on to a cutting board, making it easy to cut into nice wedges. I then plated the frittata slices with the tomatoes and chives sprinkled on top and the raspberries on the side. This recipe makes enough probably for four people (the thinking being two eggs per person) and the leftovers keep nicely for several days and make for a special weekday breakfast treat.

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1 Response to Special Feature: Mushroom and Asparagus Frittata

  1. Keith says:

    Sound wonderful

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