May 7, 2010

Asparagus Frittata everyone I talk to always freaks out about how much they love asparagus! and I am thinking..."I don't get it." I've had it a few times, but was never really that impressed. I have been told that IF it is prepared correctly...and IF the asparagus stalks are nice and thin...I would LOVE it! Ok...I will believe anyone with a convincing face! I will give asparagus another try.

One day, while leafing through Hobby Farm Home magazine, I found an article called "Help! The Hens Are Laying" (meaning...lots of eggs and what's a girl to do!) Alongside the article was a recipe for Asparagus Frittata. Scanning the recipe, I was very intrigued, so I decided to give it a whirl! I am so glad I did! Not only have I gained a new appreciation for asparagus, but I was also FORCED to buy a cast iron skillet to make this recipe. (I have been putting off buying one forever!) Have a look!! Maybe you will be inspired to drag out your Mamma's old cast iron skillet and whip up this great meal! Don't forget, frittatas aren't just for breakfast! They make a wonderful dinner!!

Just so you have an idea of what we're talking about, here is a picture of the finished product cut into wedges served up with some crisp bacon.

Definition of a frittata: an egg based dish, similar to an omelette or quiche.

Let's Get Started!

Ok, first thing...prep the asparagus! Wash your asparagus and hold each spear at the bottom with one hand. With your other hand, hold the tip of the spear and gently bend the top of the asparagus down until it snaps. Discard the bottoms, this is the tough part of the spear.

Now that we got that out of the way...

Start by chopping 1 "bunch" asparagus, 1 small onion, and 2 cups fresh spinach. Measure out 1/2 cup cottage cheese and 1/2 cup shredded swiss cheese and set aside.

Beat 5 eggs in a bowl and set aside.

Preheat oven broiler.
Next, heat 2 Tbsp. of extra virgin olive oil in an oven proof frying pan. Here's where the cast iron skillet comes into play! But, any OVEN PROOF skillet will work.
Add onions to pan and cook over medium heat until softened.

Next add asparagus and saute until tender approx. 5-8 minutues.

Add spinach to pan and toss until wilted.

Add cottage cheese and mix well.

Next, sprinkle the mixture with HALF of the swiss cheese.

Pour the beaten eggs into the pan. Season nicely with salt and pepper.

Cook mixture over medium-low heat WITHOUT STIRRING until eggs are almost set. Eggs will still be runny in the center. Remove from heat and sprinkle with remaining swiss cheese.

Place in broiler to finish cooking. Cook approx. 3 to 5 minutes.

Keep a close eye when cooking in the broiler. If possible, set broiler on low temp.

Eggs will be completely cooked, and frittata will be light golden when done.

Allow to cool a few minutes and cut into wedges. Serve warm.

Mmmmmm!!! Yummy!!! This even tastes great leftover!!!