When I’m developing recipes for an article I’m writing I need to experiment, so my family gets to be the guinea pigs (also my neighbors and friends and sometimes any repairman who happens to be in the house).
This past weekend, being Mother’s Day and all, my children and grandchildren were here so I tried this frittata recipe on them and it got good reviews. It makes a good hors d’oeuvre if you cut it into slim slices, but can also be a good vegetarian dinner item. I like it hot but it’s also good at room temperature and even cold.
Asparagus and Feta Frittata
12 medium asparagus spears
2 tablespoons olive oil
1 medium onion, chopped
8 large eggs, beaten
2 tablespoons milk
2-3 tablespoons chopped fresh parsley
2 tablespoons butter
1 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
freshly ground black pepper to taste
Preheat the oven broiler with the rack about 6-inches from the heat. Cut the tips from the asparagus and set them aside. Cut the remaining part of the spear into 2-inch chunks and set aside. Heat the olive oil in a large saute pan over medium heat. Add the onion and cut asparagus spears and cook for about 2 minutes. Add the asparagus tips and cook for another minute. Remove the vegetables and set aside. Mix the eggs, milk and parsley in a bowl. Heat the butter in the saute pan. When the butter has melted and looks foamy, return the vegetables to the pan. Scatter the feta and Parmesan cheeses on top. Pour in the egg mixture and turn the heat to low. Stir once or twice then cook undisturbed for about 8 minutes or until the bottom has set and is golden brown. Place the pan under the broiler and cook for up to a minute or until the top of the frittata is puffed and golden. Season to taste with black pepper. Makes 4 servings