Sunday, December 13, 2009

Asparagus Frittata

Asparagus Frittata has been a family favourite for Christmas brunch for years. Everyone enjoys the beautiful look of it, not to mention the delectable savory taste. But I have always enjoyed using it as the centrepiece of the brunch because it finishes in the oven while I put the finishing touches on the table and other specialties of the festive family meal.


2 teaspoons olive oil
1 small yellow onion, or two small shallots, thinly sliced
1/2 teaspoon salt
1 pound asparagus, tough ends snapped off, spears cut diagonally into 1‐inch lengths
4 to 6 large (preferably organic, free range) eggs, lightly beaten
1 cup shredded raw organic (Imported) Gruyere or (Domestic) Swiss cheese

Preheat oven to 450 degrees
1) Gently heat olive oil into a 10‐inch oven‐proof frying pan (see our blog on cookware) over medium high heat.
2) Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes.
3) Add asparagus, reduce heat to medium‐low, and cook, covered, until the asparagus are slightly tender, 6 to 8 minutes.
4) Pour in eggs and cook until almost set, but still runny on top, about 2 minutes.
5) Sprinkle cheese over eggs and put in oven to bake uncovered until eggs are set and cheese is melted and browned, about 5 to 7 minutes. (You may want to turn on the broiler during this baking time, to better brown the top.)
6) Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.