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Lately I have become obsessed with breakfast. Not eating it in
the morning, mind you, but around 1 o’clock in the afternoon. It all started
when I found a couple of rolls of bulk sausage in my freezer, and figured I should
put them to use. I started making sausage and egg biscuits each day, finding
that I really liked them. I know, people eat these all of the time at fast food
restaurants, but I rarely go to fast food restaurants, because my stomach
always reminds me afterwards that it was not a good idea.
As I was paging through one of my new favorite books for 2019, The Saltwater Table, I
found a recipe for asparagus frittata. As I had asparagus in the fridge, and
couldn’t quite remember why, I thought this would be the perfect recipe to try
for my breakfast/lunch du jour. I made a few changes, because when I make a
scrambled egg, omelet, or anything similar, I add a couple of ingredients to
give it phenomenal flavor, so I didn’t make this recipe exactly. I also
did not have Green Hill cheese, but found Brie to be an excellent substitute.
Naturally, I cannot compare my adaptation with the original from the book, but
the similarities are close enough, that I will still give a strong nod to the
author.
Asparagus and Brie Frittata
Adapted from “Asparagus and Green
Hill Frittata” in The
Saltwater Table
Serves 2
Serves 2
4 large eggs
1 tablespoon heavy cream
¼ teaspoon Montreal Steak Seasoning
½ teaspoon dried minced onions
¼ teaspoon freshly ground black pepper
1 tablespoon butter
10 spears Melissa’s Organic Asparagus, woody ends trimmed
Pinch kosher salt
2 ounces Brie cheese, finely sliced
1 teaspoon minced fresh parsley
Preheat the oven to 375° F.
In a bowl, whisk together the eggs, cream, steak seasoning, and minced onions; set aside.
In a medium (8-inch) nonstick pan or well-seasoned cast-iron pan, heat the butter over medium heat. Add the asparagus and pinch of salt, and cook until barely tender, about 2 minutes. Remove the asparagus from the pan. Reduce the heat to medium-low and pour in the egg mixture. Allow the eggs to lightly set before gently moving around with a rubber spatula, being sure to scrape the bottom and sides of the pan. Continue this process until the eggs are fluffy and set, but still a little runny on top, about 3 minutes. Remove the pan from the heat and top with the asparagus, cheese slices, and parsley.
Place in the oven. Cook until the eggs are set and the cheese is melted, 3-5 minutes.
Slide the frittata out of the pan onto a platter and serve.
2 ounces Brie cheese, finely sliced
1 teaspoon minced fresh parsley
Preheat the oven to 375° F.
In a bowl, whisk together the eggs, cream, steak seasoning, and minced onions; set aside.
In a medium (8-inch) nonstick pan or well-seasoned cast-iron pan, heat the butter over medium heat. Add the asparagus and pinch of salt, and cook until barely tender, about 2 minutes. Remove the asparagus from the pan. Reduce the heat to medium-low and pour in the egg mixture. Allow the eggs to lightly set before gently moving around with a rubber spatula, being sure to scrape the bottom and sides of the pan. Continue this process until the eggs are fluffy and set, but still a little runny on top, about 3 minutes. Remove the pan from the heat and top with the asparagus, cheese slices, and parsley.
Place in the oven. Cook until the eggs are set and the cheese is melted, 3-5 minutes.
Slide the frittata out of the pan onto a platter and serve.
