recipe

Asparagus and Shallot Frittata

I would like to subtitle this blog…”How to Make a Perfect Frittata”.

Okay, I don’t know if it is the perfect frittata but it is really…really…really good.

It includes some of our favorite ingredients in my kitchen. Mushrooms. Asparagus. Shallot. Garlic. Jalapeño. Eggs. Salt.

Why do we love these ingredients?

Well, it may be a bit obvious but they are all extremely healthy and are a great source of vitamins, minerals, and other nutrients that make our body’s run at peak performance.

Of course, you can really mix and match any veg that you’d like, I just threw together a nice collection of ingredients that I had on hand and that tasted just amazing.

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Let’s start here…what is a frittata. When I first explained the concept to some students once I said it was like an egg cake made in a skillet. We cook the veg, add the egg, cook the bottom of our mixture, then throw it under the broiler to cook the top and give it some puffiness, and enjoy.

That’s it. The entire recipe takes about 30 minutes from start to finish and can even be made the day before and served slightly warmed up for brunch. This recipe is small and makes only two servings, however, just double the recipe and you’ll have enough to feed your family. Pair it with some healthy apple cinnamon chia waffles with a sprinkling of flax seed and you’ll have a weekend brunch that will feed your family and keep them full.

First, let’s prep.

Slice a jalapeño in half and remove the membrane/seeds. It’ll be almost unbearable hot if you decide to leave them in, then dice.

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Next, slice your shiitake mushrooms (make sure you clean them!).

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Mince your garlic.

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Slice your shallots.

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Cut your asparagus into 1″ segments.

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Throw all of these into a pan with a touch of extra virgin olive oil, that’s been heated on medium.

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Cook for 5 minutes, stirring occasionally, until the shallots are translucent.

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Add the asparagus.

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Cook for a further 7 minutes, stirring occasionally, until the asparagus is tender and bright green. Next, crack your eggs, salt and pepper, whisk.

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Add to your skillet. Now don’t do anything for 3 minutes. Resist all urges to move the eggs around. Just say no. Once you see the edges start to set, throw it in the oven under the broiler.

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Let it sit there for 3 more minutes.

Now, pull it out of the oven. Your frittata should be golden brown, a bit puffy, and look super delish.

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Okay…last step…let it rest. Yup, just for 5 minutes. That’s it. Here’s the thing about frittata, they are meant to be eaten at room temp or lower. Me? Well I like ’em hot. I don’t eat food room temperature. It grosses me out.

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So, I serve myself after about 5 long long long minutes and enjoy!

You can serve these with a touch of homemade salsa, a sprinkling of parsley, or a few greens like a peppery arugula.

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Asparagus and Shallot Frittata

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