Wednesday, May 25, 2011

Asparagus Frittata's

Featured Ingredient: Asparagus
















If there was ever a vegetable that was a harbinger of sultry days ahead it would be asparagus. Because of our record setting wet spring up here in Ontario it took a little longer for it to colonize the local farmers’ market. Every spring I like to basically O.D. on the stuff so that I’m ready to move onto other vegetables as they come into season. And by doing so, I know that I have flooded my body with a wide range of vital nutrients.

Few vegetables have a nutrition-resume quite like verdant asparagus. It’s a great source of bone-building vitamin K, cancer-fighting folate, and immune-boosting vitamin A. The stalks even contain a descent amount of iron, too boot.

Our favorite cheese guy at the market recently awarded us for our devotion to his blue cheeses and raw stuff by giving us this huge chunk of Swiss style cheese.















So what does one do with a great cheese and asparagus? Frittata, of coarse. Instead of the skillet, you can also make whimsical frittata’s in muffin cups. These are so flavorful (thank a high-quality cheese) that there is absolutely no need for any sort of topping. Just heat them up and pop in your mouth.

Recipe variation possibilities:

Use seeded and diced tomatoes instead of red pepper

Try tarragon instead of thyme

Sub in a half cup of shelled edamame for the peas

Individual Asparagus Frittatas














1 bunch asparagus, woody ends trimmed

1 red bell pepper, diced

1 cup peas, fresh or frozen

2 garlic cloves, chopped

1 shallot, chopped

4 large eggs

1/3 cup milk

1/2 cup (or more!) shredded Swiss, fontina, or emmental cheese

2 teaspoons grainy mustard

1 tablespoon fresh thyme

Salt and pepper, to taste

Preheat oven to 375°F. Heat 1 tablespoon oil in a skillet over medium heat. Cook asparagus, red pepper, peas, garlic and shallot until vegetables are tender. Meanwhile, lightly beat eggs in a large bowl and stir in milk, cheese, mustard, thyme, salt and pepper. Add vegetables to egg mixture. Divide among 12 muffin cups and bake for 18 minutes, or until eggs have set. Let cool before unmolding.

6 comments:

  1. I love egg muffins- so fast and easy!

    ReplyDelete
  2. i love this idea! anything that comes in individual portions is always better :)

    ReplyDelete
  3. Just came over here from seeing your mini frittatas on foodgawker - I have tried to make something like these before and they were always a flop, so glad now I have a recipe that works (and will taste fantastic as well!).

    ReplyDelete
  4. Have you tried to freeze these and did it work?

    ReplyDelete
  5. how do these hold up to freezer and reheating??

    ReplyDelete
  6. I tend not to freeze such egg-heavy dishes like frittata, but I don't see why you can't. If you do, be prepared that the eggs will likely release some water when they're thawed and reheated. Perhaps, you can place a paper towel under them when you're reheating to absorb the water.
    If you try freezing and reheating let me know how it goes.

    ReplyDelete

I love hearing from readers, so let me know what is on your mind.