Asparagus Frittatas Recipe

For Easter brunch this year we had a nice selection of yummables:

Three kinds of sausage, bacon, salad, scones,

 bagels with various cream cheeses, a cheese tasting plate, fruit salad,

greens salad, herbed home fries, chicken vegetable soup, and asparagus mushroom frittatas. And cookies, which I tried to ignore and failed. Katie used a new Martha Stewart recipe on them and they were incredible.
I totally spoiled my diet with Easter this year.

We'v really been counting our carbs around here lately -
 and trying to get more protein into our diets.

This frittata really fit the bill nicely for us!

It's a very nice brunch or luncheon dish to serve.

It's the first time I had ever made them, and they were a big hit!

I also made a cheese and bacon one - my husband hates mushrooms.
But by the time I was onto making the 3rd one I don't even know where  my phone went. Sorry about the dark phone pic - all I could do, had a lot going on, and I am not a foodie blogger and seldom post about food I make so this is the best I could do. /blush in embarassment.

Anyway, I am not very good at foodie pics like all you other foodie pros - but hope you will like the recipe, as that is my reason for sharing.

FINCH REST  -  ASPARAGUS FRITTATA
(Serves 4-5 pizza sized wedges)


4 eggs well beaten
1/3 cup ricotta cheese
1/4 cup mushrooms sliced thinly
1 cup cheddar cheese (less a bit to put on top later) - or parmesan works too
1 tbl sweet onion chopped finely
half a "bouquet" of asparagus -prepared*
1 tbl  green pepper finely chopped
2 tb fresh basil or 1 tsp dried - fresh makes a huge difference
1/8 salt
1/8 ground black pepper
Dash or three of nutmeg
Dash or three of dried garlic - fresh is too strong
1/8 Mrs. Dash (original)
butter

* Wash asparagus and then hold each one firmly and crack in half. 
Put the top portion to one side and the stem portion on another side till you have 2 piles

Now take the flower side and break that in two - but save the topper pieces, keep them longer
I used organic and used the skinniest ones for my "star" on top of the frittata.

Now go to the stem pile and break THEM in half - the lowest portion is too hard and stemmy to use, but I put in a pan with water and boiled them forever till they were super soft then added them to my soup.......and if TOO hard and stemmy we put in our compost.

The upper part of the lower part (if that makes sense) I used.

Options: if you have long green onions or chives
 add a few of the greens in this for color/flavor - optional



In a small oven safe sautee pan melt butter and sautee the stemmy part of the asparagus first because it is the toughest and needs to soften a lot. Once it softens add the onion,  green pepper and sauteed a few minutes. When they are a bit softer add the mushrooms and tops of asparagus. The mushroom and tops won't need to sautee nearly as long as the others,
 which is why one wants to fry in that order.

Fry on med/low till softer but not too mushy - 
add a dash of nutmeg and a pinch of salt and pepper when nearly done

In med bowl : beat 4 eggs well and add cheese and mix well
then add to the sauteed items in the frying pan.

Cook a few minutes till it gets semi-set then take your 5 asparagus
and make a star shape on top. If it isn't set enough the asparagus will fall down and not sit on top.

Now cover, reduce heat to low and cook to set - around 8- 10 minutes.

Take off heat and sprinkle with remaining cheese you set aside

Meanwhile preheat oven on "broil."

This is why you need an oven safe sautee pan (like Calphalon, etc.)

You simple take the pan and put in the broiler till top is lightly browned
and cheese is nicely melted

Gently loosen frittata and place on serving plate

Garnish with fresh herbs or tomato slices


SEE MY EASTER TABLESCAPE HERE. 

As always, thank you for your visit!

♥

~Michele

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