Thursday, February 12, 2009
Eggs for Meat
My husband likes eggs for dinner so now and again, that's what I make. I have this frittata recipe that I've been toying with lately and after going to farmer's market this afternoon (and having no meat but a dozen eggs in the fridge), that's what I made tonight. The variations (below) usually consist of changing the vegetables and herbs that I have available. It's also a great way to use leftovers.
The last time I made it, in the final step I scorched it under the broiler so tonight was a huge improvement over that. However, I missed the mushrooms and it wasn't as puffy as usual (not sure why - will have to investigate egg puffiness and get back to you).
2 T butter
1 cup onions (I used half green onions, half shallots. It's good with leeks)
1 bunch of asparagus, trimmed and cut into 1 inch pieces
1 red bell pepper, diced
1 T fresh herbs (I used rosemary - can substitute 1-2 tsp of a dried herb)
1 cup of fontina cheese, diced and divided
1/4 cup freshly grated parmesan
salt & pepper
In a skillet that can go under the broiler, melt the butter and saute the onions until soft.
Add the asparagus and red bell pepper and saute 5-8 minutes or until soft.
Whisk together the eggs, herbs, and salt and pepper. Stir in 3/4 cup of the fontina. Pour into pan and gently fold so egg goes to the edges and the vegetables are somewhat even in the pan.
Let it sit there until the egg is just about set. Sprinkle the rest of the fontina and the parmesan on top and put it under the broiler until it's golden brown and puffy. Mine took about 1 and a half minutes - depends on the heat of the broiler and how close it is to the broiler. Watch it so it doesn't burn like I did last time.
Variations: Saute mushrooms or other vegetables with the asparagus and pepper, substitute other herbs or cheeses, add sausage or bacon.