See Also: Breakfast and Brunch · Cooking Club
Brunch or Breakfast Frittata
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 or green onions (about 1 small bunch)
1 tablespoon fresh tarragon, coarsely chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
5 - 6 ounces 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
In a bowl whisk the eggs, milk, tarragon, salt and pepper. Slice the asparagus stems diagonally into 1/2 inch pieces, reserving the tips. Slice the scallions or green onions. Heat a 12 inch skillet with the butter and olive oil. Stir in the asparagus stems and onions and cook over high heat along with the diced 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 the 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. Great no matter what!!
Recipe created 2001-12-01.
