Seasonal Veggie Week: Asparagus and Parmesan Frittata
It’s so great when friends or acquaintances tell me they look forward to our posts. However, the feeling is mutual. I can’t tell you how much I look forward to our reader’s comments. Some times when I’m writing a post, I wonder if the recipe is something Jo will like. Jo is an old friend of mine who lives in England. She reads the blog and sends me great feedback. I love that this project gives us a way to stay in touch.
Other times, I’ll wonder what Barb will say when she reads some crazy story I’ve recounted. Barb is a friend of SPC. A reader, really. I’ve never met her, but she’s a wise chick who has raised her family. Barbara wrote us recently in responce to a post I’d written about staying home, making a big spinach salad and watching 80s movies with a friend on a Saturday night. I’d called myself lame for using my pre-children Saturday nights to sit at home, but she had the best reply:
“Loved your ‘Staying in and watching 80s movies? We should have been out drinking lots of fancy cocktails to all hours. God, I was lame, except for the spinach salad part.’ My regret is that I didn’t show up in a bikini more often,since the time for looking great in one is so short. Can you picture this: Hi, I’m here for the job interview. or, Yes Grandma, I will be joining you at church today. Life is short and we should take advantage of all of our attributes and blessings when we can. ”
On a busy day, when I had a complete sense of humor failure, this great note appeared on my iphone. It made me laugh, but, more importantly, it reminded me to enjoy my day. After all, we do need to “take advantage of all our attributes and blessings when we can.” Every one should have Barb sending messages to their phone. Maybe we can talk her into a blog.
On this occassion, when I put together this recipe, I couldn’t help but think of my mom. When I was a kid one of my favorite dinners was breakfast. My mom loved to have pancake night or eggs night when my father was away on a business trip. I thought this frittata would have been perfect for us back then. I guess it’s why I used it for a night Scarlett’s Dad was away on business as well as a playdate a few days later.
Asparagus and Parmesan Frittata
1 tablespoon of butter
1 bunch asparagus, cleaned, trimmed and chopped
1/4 cup chopped white onion
3 cloves of garlic, minced
1/8 teaspoon each of salt and pepper
1/4 cup milk
1/4 cup of parmesan cheese
2 tablespoons fontina cheese
In a 9- or 10-inch nonstick ovenproof skillet, melt butter over medium heat. Add garlic, onion, asparagus, salt and pepper and cook until tender-crisp, about 5 minutes.
In a bowl, whisk eggs with milk. Add parmesan cheese and stir. Pour eggs into the asparagus mixture. Cover and cook over medium-low heat until bottom and sides are firm, but top is still a bit runny, about 7 minutes. Sprinkle top of frittata with fontina cheese and place skillet in the oven. Broil on low until edges are golden, the egg is set and the cheese is melted, about 1 minute.
Lately, the balance of power in my kitchen has shifted. Scarlett really wanted to handle cooking the onion, garlic and asparagus mixture. She told me to handle the eggs. Normally, that was the job I would have left up to her. (Who cares if you have to fish a few shells out.) However, she feels capable at the stove. With me breathing down her neck but acting like I was busy with the eggs, Scarlett did a lovely job of cooking the asparagus. I also let her pour the egg into the pan. As it set in the broiler, she finished the place cards she wanted to make for our playdate.
During lunch, Scarlett’s pal Sofia announced that her eggs were “so delicious.” I wonder if Barbara will have anything to say.
You might also like
I just want to come right out and say how finky I feel calling this salad Asian. There’s no reason to believe this recipe originated anywhere other than a North
Are you hyperventilating? We are. It’s under a week before the holidays and there is still so much to do. Every year it is the same. Why don’t I ever
Welcome to Chocolate Week. Phew. We made it. After writing a blog about heathy food 51 weeks a year, arriving at the one week in the calendar when we really let our