Tuesday, March 27, 2007

In Season Frittata

Last week I was really in the mood for a frittata. My favorite kind uses zucchini and summer squash. HOwever, around here that is still a bit too pricy for me! Asparagus was at a good price and the bunch I had was starting to get old, so I decided that would be perfect in a frittata. SO, I roasted the asparagus and added in some mushrooms and tomatoes along with the eggs...viola! A wonderful frittata. This is my entry to Sweetnick's ARF Tuesday because of the healthfulness of EVERYTHING in this dish! Becuase the main ingredient in this is eggs and that is the theme ingredient for Food Fight, hosted by Eating out Loud, this is my entry for that as well. Check out the site for the round up sometime after April 2nd.

A helpful hint at knowing how much asparagus to use: take the spear with one end in each hand. Bend the spear until it snaps. What remains at the top is what you should use. I discard the rest, but I hear (from Emeril) that you can use the bottom part to make an asparagus stock, or something like that! Enjoy!

Asparagus, Mushroom, and tomato Frittata
1/2 bunch asaparagus (more or less to your taste), roasted
2/3 cup mushrooms
10 cherry tomatoes, halved
4 eggs
1 cup milk
salt and pepper, to taste
parsley, to taste
1/4 cup feta cheese
sprinkle of mozzarella cheese

To roast asparagus:
Heat oven to 425, drizzle asparagus with olive oil and season with season all. Put asparagus on pan and roast for 10 minutes (My mom says this is PERFECT time). Remove from oven and enjoy as a snack, on a salad, or in this frittata!

Lower oven heat to 350 degrees F. Spray a pie plate with cooking spray. Place asparagus in the bottom, top with mushrooms and tomatoes. In a separate bowl, whisk together eggs, milk, and seasonings. Pour over vegetables. Sprinkle cheeses on top. Place in oven and bake for 50 minutes, or until set. Let cool for 5 minutes before serving.


Cate said...

Love frittatas - looks delicious, and perfect for Spring.

Anonymous said...

Looks good. The asparagus stock is really good when you throw it into risotto. Mm.
I was wondering how I should use up my nice, fresh eggs too.

Carol said...

If you don't want to "snap and throw away", you can always peel the bottom part of the asparagus with a vegetable peeler. If you do that you can use almost the whole thing. (I usually do this with thicker asparagus and then roast it in the oven). :)

BTW: Those Boston Cream cupcakes look delicious!!! I may make those this weekend.

Anonymous said...

Claire, you are SO clever. Whether you realize it or not, you do like research...it's just on food and cooking, not laboratory chemistry!

It's fun being your Dad.

Anonymous said...

That sounds so good. That'll have to be a meal for one cause my husband hates tomatoes, mushrooms and asparagus LOL!


Unknown said...

Cate - It was just what I was looking for. I even did some for the roommate without tomatoes but she didn't eat any...I wished I had put tomatoes on all of it!

Tanya - Thanks! Never had risotto but sounds good.

Carol - Because of my lack on time, I'll probably stick to the snap and throw method. But if I ever have a really thick bunch, I'll remember the peeler! Thanks about the cupcakes...they were fun!

Daddy - Funny, the lab part isn't what's bad...it's the lit research. But then again, I like looking for recipes and combining them etc. Hmmmmm. Just give me babies! :-)
It's pretty fun being your daughter, too! I love and miss you...see you next week!

Jia - I must say...he is missing out on a LOT of good food. What's the deal? Thanks for visiting. I'll definitely check you out!

gail@more than a song said...

This looks really good too!
And wanted to tell you, Stacy's internet went out so we have no blogs for the moment! Hopefully it will get fixed soon but they are exploring some other options.
Have a good week!

Peabody said...

I love a zucchini frittata...but I agree a bit too pricey right now. I will wait till summer when everyone and their mother tries to give it away.

Erika W. said...

Well, now I'm hungry!

Unknown said...

Gail - I figured such was the case. I bet that was annoying. Maybe it was due to the cable change.

Peabody - I would take it if someone tried to give it to me. LOVE zucchini.

Erika - Hey, it's healthy! Go for it! :-)