Recipe: Frittata Fever

October 13, 2011

PhotobucketI have a new roommate in the house, Ashley, and she cooks a lot more than I do. She has an allergy to gluten so all of the stuff she makes has to cater to her diet. Recently, she delighted the household by sharing this amazing asparagus frittata.

I’m fond of frittatas for two reasons: one they are egg based, so they are low in carbs and chalk full of protein. Second, they are the kind of dish you can throw whatever you have floating around in the house and they still happen to taste great. I made one last weekend with spinach, onion, bell pepper, ham and cheddar and it was delicious. Anyway onto the recipe:

This recipe comes from James Tanner’s book, “Take Five Ingredients,” which is a book I
highly recommend. This is a very easy one to make and is quite good with a light salad.

Asparagus and Mint Frittata (serves 4)

When I made this I used a lot more asparagus than it recommends because I bought a lot
and like asparagus—it really doesn’t matter how much you use, though I might not use
any less than what the recipe recommends.

You can also use fewer eggs (and fewer mint leaves and less parmesan respectively) if
you would like to make a smaller portion.

You can also use fresh peas or sautéed slices of zucchini when asparagus is out of season.

Ingredients:
About 14 spears of asparagus
Crushed sea salt and freshly ground black pepper
6 free-range eggs
½ cup parmesan, grated
A small bunch of mint leaves pulled from the stems and torn
1 tablespoon olive oil (doesn’t have to be exact)

Preheat oven to 400 degrees Fahrenheit. Remove the wood y ends of the asparagus by bending them and snapping where they break naturally. Bring a large pan of salted water to boil and then add the asparagus, return to a boil and cook for three to five minutes until the asparagus is just tender. Drain and season with salt and pepper and set aside.

Break the eggs into a bowl and beat lightly. Add all but two tablespoons of the parmesan and torn mint; season with salt and pepper.

Heat the oil in an oven-proof frying pan. (The book says to use an 8-inch pan, but use whatever makes sense for the amount you are trying to make.) Add the egg mixture and cook over low heat, loosening the egg from the sides until it is just starting to set (it should be quite runny).

Arrange the asparagus on top, sprinkle with the remaining parmesan and bake in the oven for one minute (yes you read that right). I found when I made this that I had to leave it in the oven for much longer than that. The important thing is to make sure the egg is cooked completely (it should be starting to brown on the edges) but that it doesn’t burn).

Take the pan out of the oven and loosen the frittata from the pan and transfer to a plate. Cut into wedges and serve.

Thanks Ashley!

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One Response to “Recipe: Frittata Fever”

  1. High Protein Says:

    Great blog post, this is nearly exactly what I posted about the other day. Keep up the great work.


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