See Also: Breakfast and Brunch
From Dorothy McNett's recipes at www.dorothymcnett.com. This versatile Italian omelette can be made with many different fillings. Left over frittata should be served at room temperature (with a green salad and good bread, it makes a wonderful lunch).
12 large eggs, beaten
1 cup milk
3/4 cup sliced scallions (about 1 small bunch)
1 tablespoon fresh tarragon, coarsely chopped
1 teaspoon salt
1/2 teaspoon freshly ground pepper
5 ounces peasant gouda, shredded
1/2 teaspoon unsalted butter
1/2 teaspoon extra-virgin olive oil
1 1/2 pounds fresh asparagus, trimmed
1 pound of chicken apple sausage, diced
Mix eggs, milk, tarragon, salt and pepper.
Slice the asparagus stems diagonally into 1/2 inch pieces. In a 12 inch nonstick skillet, cook over high heat in extra-virgin olive oil along with the sausages for 3-4 minutes. Add asparagus tips and cook for a few more minutes, until all are tender.
Mix grated cheese with eggs and pour over asparagus and sausage.
Cook over low heat until eggs are set on the bottom but still runny on surface.
Put a plate over the frittata and invert the skillet to reverse the frittata onto the plate. Slide the frittata back into pan to cook the other side. Or cook until barely set, cover and cook for a few more minutes to finish, reversing frittata onto a serving platter to expose browned surface. Or cook one side and broil the top. Or flip like a pancake.
Recipe created 2001-12-01.
© 1996-2013 Dorothy McNett. All Rights Reserved.