Sunday, June 13, 2010

into the kitchen

brunch: a combination of breakfast & lunch. invented in the late 1800s, it remains a favorite for lazy weekends & city people. as a kid, i thought it was fabulous because i could order breakfast or lunch. this recipe is my favorite brunch to make at home: asparagus & fontina frittatas.
a family favorite, they are simple & delicious. although traditional frittatas are made in a skillet, i prefer to make them in individual servings. they are easy to serve and eat.

6 large brown eggs
12 ounces of asparagus, trimmed, cut to 1-inch pieces
3 ounces of fontina cheese, diced
1 vine ripened tomato (seeds removed), cut to 1-inch pieces
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon flat leaf parsley, chopped
1/3 cup milk
*for the highest quality, use all organic ingredients, and the freshest veggies & eggs that you can afford.

pre-heat oven to 375
beat eggs, add milk, salt & pepper
sauté asparagus in 1 tablespoon olive oil until tender; add tomatoes until softened
spray 12 count muffin tin with nonstick cooking spray
combine cheese, asparagus & tomato; divide evenly among muffin tin
cover with egg mixture, divide evenly among muffin tin
bake for 20 minutes or until egg mixture puffs & has set in the middle
sprinkle with parsley before serving


1 comment:

  1. yum I love brunch! This recipe sounds amazing. I'm going to have to make it!


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