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.

ingredients:

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.

preparation:

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

eat!