Wednesday, February 20, 2013

Tomato, Asparagus, Kalamata and Basil + Mozzarella Frittata





Eggs seem to always be labeled as a breakfast exclusive food but I don't understand why. I haven't always been a fan of eggs but over the years, my love for the liquid chicken has grown and so has a list of endless possibilities.

Eggs on burgers.
Eggs on pizza.
Eggs on salads.
Eggs for dinner. 

GENIUS. 

Frittatas are a weekend breakfast favorite in our house, but they also make an appearance on the dinner menu from time to time. In a quick pinch, these are easy and delicious to make and a complete meal on their own. Eggs, plus veggies plus cheese baked Served with thick cut bacon and a simple mixed greens salad, this is better than the average Breakfast for Dinner menu. 

I made a similar frittata for our New Year's Day brunch and more than the actual recipe, I instantly was drawn to the method of preparation. Instead of whisking all of the eggs up together, the whites are separated, whipped and folded in, making for an extra fluffy frittata. Our frittatas have been forever changed. 


Tomato, Asparagus, Kalamata and Basil + Mozzarella Frittata
adapted from Donatella Arpaia

8 extra-large eggs
1/2 cup half and half or whole milk
1/2 cup grated Romano cheese (or Parmigiano-Reggiano)
1/2 cup shredded Mozzarella cheese
1/2 cup fresh basil, chopped
kosher salt and freshly ground pepper, to taste
2 Tbsp. extra virgin olive oil
1/2 lb. asparagus spears, cut into 1/2 inch pieces
2 cups grape tomatoes, halved lengthwise
1/4 cup kalamata olives, chopped

Preheat oven to 425 degrees and place rack in the center.

Separate 4 of the eggs, placing the yolks in a medium bowl and the whites in a large one. Add the remaining 4 eggs to the egg yolks and whisk in half and half, Romano, Mozzarella and basil.  Beat the egg whites with an electric mixer until they have formed stiff peaks. Fold whipped egg whites into egg yolk mixture and season with salt and pepper.

Heat the olive oil in a large, non-stick, oven-safe skillet over medium heat. Add chopped asparagus and cook until bright green, about 3 minutes. Add tomatoes and olives and saute for an additional 2 minutes. Pour egg mixture into the pan and cook, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom of the pan. Cook until the edges of the frittata are firm and the center is still runny, about 7-10 minutes. Place the pan in the oven and bake for an additional 8 minutes, until set, puffed and golden. 

Cool slightly and flip over onto a large plate. Cut into wedges, serve and enjoy!



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