Wednesday, May 27, 2009
Foodie Wednesday: Frittata with Asparagus, Tomato & Fontina Cheese
Giada De Laurentiis' Frittata with Asparagus, Tomato & Fontina Cheese
Have you ever cooked everything in any of the cookbooks that you own? For a couple of years I've thought about it...and now I've decided I'm going to do it. Yes, I'm going to cook every recipe in one of the many cookbooks that I own.
I chose my Everday Italian cookbook by Giada De Laurentiis for a couple of reasons. 1) As I've said again & again, you cannot go wrong with Giada, everything I've cooked from one of her recipes has been delicious! 2) Her cookbooks are smaller than some of the other cookbooks I own.
So the other night when I was looking for a new recipe to try I immediately took out Everyday Italian and flipped through it deciding which recipe to pick. I chose a Frittata! I haven't made many Frittat's in my life but the few I have made I've enjoyed. It looked nice and light and like it would re-heat well as leftovers so I decided to give it a go.
The Frittata was delicious and so easy to cook. I would use a smaller pan next time because it came out thin but the flavors blended together perfectly! I love asparagus and the crunchy pieces that were all throughout the Frittata gave the meal a good texture. And it re-heated well the next day for dinner and the day after that for lunch at work. I would definitely recommend this dish it was easy to cook, flavorful and delicous! (Also, as a side note, you could really put anything in this frittata: canadian bacon, onions, mushrooms, etc.)
Frittata with Asparagus, Tomato & Fontina Cheese
6 large eggs
2 tablespoons of whipping cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed and cut into 1/2 pieces
1 tomato, seeded and diced
3 ounces fontina cheese, cubed
Preheat the broiler. In a medium bowl, whisk the eggs, cream, salt and pepper to blend. Set aside. In a 9 1/2-inch-diameter nonstick ovenproof skillet, heat the oil and butter over a medium flame. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the tomato and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and sprinkle the cheese over. Cover and cook over medium-low heat until the frittata is almost set but the top is still runny, about 2 mintues. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 mintues. Let the frittata stand for 2 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide the frittata onto a plate. Cut the frittata into wedges and serve.
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What are you favorite frittata ingredients?