Fully Loaded Asparagus Frittata

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Jade’s out of school for some reason for another 3 days.  Time to put major food on the table.  She just loves savory tarts and frittatas and I had loads of asparagus.  So……

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Don’t tell the vegetarians I said so, but asparagus sauteed with shallots are perfectly edible without bacon.  I don’t want them knocking on my door with copies of Vegetarian Watchtower or something :)

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But it’s also good with bacon/lardon.  Look at the way I loaded up this “asparagus” frittata!  Hello asparagus, are you there?  Tomatoes are good too.

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While I was preparing this I started having these inane thoughts like, “If you talk about adding fresh herbs to a dish, you should be sure to make it clear whether the measured quantity refers to before or after chopping.” and “I wonder what happened to my long jean skirt.”  Instead of sliding down as James Taylor suggests, looks like I’m going head over heels!  Whatever.

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Fully Loaded Asparagus Frittata

8 eggs

1 tbsp cream

1/2 tsp chopped fresh thyme leaves

Salt and pepper

3 tbsp butter

3 shallots, thinly sliced vertically

1 1/2 cup asparagus, in 1 inch diagonal slices

1/2 cup lardon, browned crisp

2 tomatoes, seeded and diced

1/2 cup feta, crumbled

Beat the eggs together with the cream, thyme, salt and pepper.  Set aside.

Saute the shallots in the butter until just soft, then add the asparagus and continue to saute for 6 minutes.  Remove from flame and sprinkle with the lardon and tomato, reserving some of the tomato to sprinkle on top after the frittata is cooked.

Return the pan to the flame, add the egg mixture and cook until almost set.  Sprinkle on the feta and broil in the oven until the cheese starts to brown and the frittata is set. Sprinkle the reserved tomato on top, allow to rest for 10-15 minutes then serve.

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, Main dishes, Recipes, Vegetables and tagged , , , , , , . Bookmark the permalink.

29 Responses to Fully Loaded Asparagus Frittata

  1. drstar5959 says:

    Reblogged this on drstarblog and commented:
    Gotta try this!

  2. What? No Bacon?!! I don’t know about this :) hehe looks delicious

  3. Tessa says:

    What a delicious dinner idea for this evening :). Thanks Rosemary!

  4. Jon says:

    looks perfect, congrats!

  5. Looks delicious! I love asparagus for breakfast. Or frittata for dinner! :)

  6. We used to called this pizza telur or egg pizza in Indonesia…
    what a festive breakfast recipes..
    btw, i’ve got some issue on flipping frittata, did u got any tips for that?

  7. fionaward says:

    The more asparagus the better!

  8. chefina says:

    This is just lovely!!! I am a big fan of asparagus and I believe that aspargus without tomatoes is just so wrong! For me this is the best combination! Thanx a lot for this idea! Your pics are so great, as always! :-)

  9. brambleoak says:

    Mmmmm – looks wonderful!

  10. Conor Bofin says:

    Vegetarian Watchtower! I love it.
    Best,
    Conor

  11. Hee hee, Vegetarian Watchtower! Lovely recipe Rosemary, asparagus is really good now.

  12. www.macuisineetvous.com, www.mesphotosetvous.com says:

    Yummy!!!

  13. Karista says:

    I’m in asparagus mode and this looks divine!

  14. I have a great recipe for asparagus frittata too – they seem to work so well together. looks great, Rosemary.

  15. Raymund says:

    That’s a vibrant fritatta.

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