This week I had some fresh asparagus staring out at me every time I opened the refrigerator door. I totally wanted to eat that asparagus but I also wanted to do something different with it. All week-long I was pondering those lovely green stalks. This weeks meals never lent themselves to the addition of asparagus so it continued to stare. I finally elected to make an asparagus fritatta and serve it for dinner. I vaguely remember making a fritatta in my past, but have no recollection of what ingredients I used, how it turned out, or if I even liked it. That must have been ages ago. I decided it was high time I tried one again, one I would remember making and eating. I also had more than a dozen farm fresh eggs staring at me so the fritatta idea was looking pretty good.
Not having any recipes for a fritatta I decided to google some, check out a few cookbooks and get my mind stirred up about what I’d like to include with the asparagus. It became clear that I could use assorted ingredients, in fact a fritatta could be made in a zillion different ways. Now a zillion and one!
I headed for the grocery store and decided right away that I would use Gruyère and Fontina cheeses for their creaminess. Thinking it would be possible to urge Miss T to try a taste could be accomplished by adding mushrooms, I settled on baby bellas. Initially, I thought leeks would be a tasty addition until I noticed that they were rather pricey at the grocery so I selected a plump shallot to sauté with the butter and other veggies. Choosing a wedge of Asagio for grating on top completed my shopping, and I headed home.
Below is my recipe for Asparagus & Mushroom Fritatta. I basically eyed the ingredient amounts but took note so that you would also be able to make this awesome fritatta. Next time I think I’ll include some fresh herbs as they would have only enhanced the delicious blend of flavors. It was easy, quick and remarkably tasty. Adoring hubby asked for seconds and requested the leftovers for breakfast. Miss T did take her obligatory bite and turned her nose up. I thought the mushrooms and cheeses would pull her in but not last night. UGH! Picky teenager. Hubby and I found it to be light, fluffy, and moist, with delicious cheese flavors and we loved the sharp crispness added by the Asagio topping. It did prove to be appetizing for breakfast this morning with sourdough toast on the side. That is the best reason to make this fritatta – it served us two complete meals and was the perfect fit for a light dinner and a filling breakfast.
One day this past week was the most glorious, calm and sunny day. I went out to the bee yard to add some frames into the hives from which I will be able to make “cut comb honey”. Mr. F was so kind to make these special frames with pure wax foundations so that I can try my hand at making a few jars of cut comb honey. I have posted a few new photos under Bees & Honey-My Bees Have Arrived-Queen Rita.
Asparagus & Mushroom Fritatta
1 bunch fresh asparagus, snapped and cleaned and sliced in 1″ pieces
1 cup chopped mushrooms – I used baby bellas
3 tbsp. minced shallot
8 eggs – beaten
salt & pepper to taste
1/4 cup half and half
1 cup shredded Gruyère and Fontina cheese ( I used 1/2 a cup of each)
1/2 cup shredded Asagio cheese
2 tbsp. butter
Preheat oven to 350*. In a cast iron skillet or non-stick skillet melt the butter. Add the shallots, asparagus and mushrooms and sauté until slightly softened. Don’t over cook the veggies as they will continue to cook when the fritatta is placed in the oven. Stir the half and half, Fontina and Gruyere mix and salt and pepper into the beaten eggs. Pour the egg mixture into the skillet over the vegetables. Stir the mixture continually until it begins to set up. When the eggs have started to set, remove from heat and sprinkle with the Asagio cheese. Place the entire skillet into the oven and bake for about 25-35 minutes until completely set and cheese starts to brown. Remove from oven and allow to sit for about 5 minutes before slicing and serving.