Asparagus season is coming and here’s a great way to celebrate its arrival. While a frittata sounds rather fancy, it’s a very easy dish to make. Far simpler than flipping an omelette, it’s wildly versatile too. For this version, I added shallots and cremini mushrooms and some grated cheese, all of which I had on hand. It takes under 30 minutes to make. You end up with a perfect breakfast or brunch dish that’s far more impressive than the effort you put into making it. The flavor combination of cheese and fluffy eggs and fresh vegetables is irresistible. The version I made was 12 inches across so there was plenty left over. Into the microwave it went and voilà! Supper a couple of nights later.
The Italian word ‘frittata” simply means ‘fried’. Originally the term was used simply for cooking eggs in a skillet. It encompassed everything from a fried egg to an omelette to the Italian version of Spain’s Tortilla de Patatas. Outside Italy, a frittata was seen as a version of an omelette until the 1950s. Around that time, it became what we think of a frittata today: an open-faced omelette with some key differences from a regular omelette. There are four of them: There is always at least one ingredient, in this case asparagus, that is combined with a raw beaten egg mixture rather than being laid over a mostly cooked egg mixture. The eggs should be beaten vigorously to add air for a fluffier result. A frittata is cooked over low heat, more slowly than an omelette for at least five and as many as fifteen minutes, until the underside is beautifully browned while the top is still runny. The frittata isn’t folded over although it may be flipped to finish cooking its top. But this version requires no flipping. A final layer of grated cheese is added and under the broiler it goes until it puffs up and browns slightly. So here’s to Asparagus Season and a great way to celebrate its arrival. After this recipe, you’ll see three recipes that use asparagus. For even more, type “Asparagus” into our search feature. By all means take a look. Here is the recipe for the Frittata:
Asparagus and Mushroom Frittata
A great way to impress at breakfast or brunch or with a green salad at Suppertime.
- 2 tablespoons (1/4 stick) butter
- 1 large shallot sliced thin
- 1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
- 1 cup sliced stemmed cremini mushrooms
- 8 large omega-3 eggs
- 1 cup grated cheese – cheddar, mozzarella, fontina, or parmesan-- divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Step 1 Preheat broiler.
- Step 2 Melt butter in heavy broiler-proof 12-inch-diameter nonstick skillet over medium heat.
- Step 3 Add shallots and sauté 4 minutes. Add asparagus and sliced mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes.
- Step 4 Whisk eggs, 3/4 cup grated cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.
- Step 5 Add egg mixture to skillet. Fold gently to combine.
- Step 6 Cook until almost set. Sprinkle remaining ½ cup grated cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.