Spring has sprung!
Except for those of you who are looking out your window at snow. You have my sympathies. Even if you are still in winters cold grip, I bet you are seeing fresh asparagus in your markets. Asparagus means that spring has arrived! At least where they are growing. Tender delicious stalks poking their heads out of ground. Just waiting for me to come along and gobble them up! I’ve been doing that at the rate of several pound a week. I’m a bit of a freak for asparagus. I always save some to make into a frittata. Frittatas are the best answer to leftovers. If you’re wondering what to do with those tiny bits of leftover veggies hogging up valuable fridge space, make a frittata!
So, here we go!
Gather your ingredients. I use a leek in this recipe because I wanted a milder onion flavor.
Grate the cheese and set it aside.
I used Gouda, but use what you have. Swiss, cheddar, or jack cheeses work just great! Then, slice up the leeks.
Preheat your oven to 450º. Cut or snap the bottoms off of the asparagus.
Line a baking sheet with foil. I used non-stick foil. That stuff is the best! Lay the spears out on the sheet in a single layer. Drizzle them with olive oil and sprinkle with salt & pepper. Roll them around so that they get all coated.
Smooth them out into a single layer again and place in the hot oven. Roast them for 8 to 10 minutes. You want them to soften, but not be mushy. When done, pull them out and let cool.
While they are roasting, Break 8 eggs into a medium bowl.
Whisk them up and add in the half & half, 3/4 cup of cheese and some salt & pepper. Whisk it, whisk it good.
Reduce the oven temp to 350º. Get out a 10 inch, oven proof, nonstick skillet. Or, use your trusty cast iron skillet.
Reserve 5 or 6 whole spears to place onto the top of the frittata. Chop the rest into one inch pieces.
Heat some olive oil in the skillet over medium heat. Add the leeks and cook stirring, for 3 minutes.
Add the garlic and cook another minute.
Then, add in the chopped asparagus.
Pour the egg – cheese mixture over the veggies in the skillet. Gently, stir it around to evenly spread the vegetables around.
Cook until the eggs are set around the edges of the pan, about 5 to 8 minutes. The insides will start to thicken up, too. Remove from the heat. Sprinkle the rest of the cheese on it and put those saved spears in a pretty pattern over the top.
Bake the frittata for 15 to 20 minutes, or until the eggs are set and the top is golden. Remove from oven and let rest for 5 minutes. Cut into wedges and serve!
I like to have this with just some plain, old, sliced up tomatoes and biscuits. Leftovers make a great breakfast, too.
- 1 pound asparagus, trimmed of tough ends. Reserve 5 or 6 whole spears for topping.
- 2 Tablespoons olive oil - divided
- 1 teaspoons salt - divided
- 1 teaspoon freshly ground black pepper - divided
- 1 tablespoon diced garlic
- 1 leek, white and pale green parts, cleaned. Sliced in half lengthwise and into ½ inch pieces
- 8 extra-large eggs
- ½ cup half & half
- 1 cup shredded Gouda cheese, divided
- Preheat the oven to 450°F.
- Spread out the asparagus on a baking sheet. Drizzle the asparagus with 1 tablespoon of the olive oil, ½ teaspoon salt, and ½ teaspoon of the pepper Place the baking sheet in the oven and roast the asparagus about 8 minutes. Remove from the oven and let cool for 5 minutes on the baking sheet.
- Reduce the oven temperature to 350°F.
- Chop the asparagus into 1-inch pieces. Reserve 5 or 6 whole stalks for the top.
- Heat the remaining 1 tablespoon olive oil in a 10-inch oven proof, nonstick skillet over medium heat. Add the leeks, and cook for 3 minutes. Add in the diced garlic and cook an additional 1 minute. Return the cut up asparagus to the skillet.
- Whisk the eggs, half & half, ¾ cup Gouda cheese, ½ teaspoon salt, and ½ teaspoon pepper in medium bowl. Pour over the ingredients in the skillet. Gently stir to evenly distribute the vegetables. Cook until the eggs are set around the edges, about 5 to 8 minutes.
- Remove from heat. Sprinkle remaining ¼ cup Gouda cheese over the top. Place the reserved roasted asparagus spears around the surface of the frittata in a decorative manner.
- Bake the frittata for 15 to 20 minutes, or until eggs are set and the top is golden. Let rest for 5 minutes. Cut into wedges and serve.