Asparagus, Ham and Cheddar Frittata

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Although the weather felt like summer this past weekend, it is still Spring on the calendar and in the markets.  I'll use the opportunity to share this dish that is perfect for breakfast or brunch.  It is simple to put together and the combination of flavors are eggcellent.  (Sorry, couldn't help myself☺)

Frittatas can be cooked several ways.  The combination of ingredients in the frittata and how I like my eggs to set determine the method.  This method uses the stove top and broiler.  The eggs set slightly on the stove before being placed under the broiler where the frittata becomes puffed and golden.  The eggs are set, but they are still slightly wet---a texture that I prefer when paired with the asparagus and ham.  If you like your eggs a bit firmer, just leave it on the stove for a little longer before placing under the broiler.

It is delightful served warm, but equally delicious at room temperature.  Any leftovers make for a scrumptious breakfast panino.

Potato and Boursin Frittata

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Eggs-- I love them.  I love them softly scrambled, fried, soft boiled, and poached.  I love them with a piece of buttered toast, on a bed of stone ground grits, or even over a spoonful of leftover beans.  The are the obvious choice for breakfast or brunch, but they are also my go to for a quick and light weeknight meal.  This recipe is the perfect example.  The eggs are set over a bed of browned hash browned potatoes and topped with dollops of creamy Boursin garlic and herb cheese.  

Frittatas are wonderfully versatile from their ingredients to when and how you serve them.  We enjoyed the above picture this past weekend for brunch while it was still warm from the oven.  We had other items on the menu, so there were a few slices of frittata leftover that I packed for school and work lunches to be enjoyed at room temperature.

The original recipe called for frozen potatoes, but I use freshly grated or if I am hosting a large crowd, I purchase the refrigerated hash browns to save time and extra dishes.  I also like the taste and texture of Light "Boursin" in lieu of the full-fat.  Served with slices or cured salmon or prosciutto (both equally delicious, but I prefer the salmon) and pinch of cayenne for a little kick, it is a satisfying start or end to the day.  

Sunday Easter Dinner

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Shiitake Frittata Squares with Prosciutto
Poached Shrimp with Apricot-Dijon Sauce

Whole Glazed Ham 

Rhubarb Chutney

Scalloped Cheddar Potatoes with Thyme

Roasted Asparagus with Shallots and Chives

Mixed Green Salad with Goat Cheese, Pistachios, and Beet Vinaigrette

Mom's Refrigerator Rolls

Strawberry White Chocolate Mousse Tart

It is a beautiful Easter Sunday here.  If you are going to have people hanging around the kitchen smelling the ham and talking your ear off as you halfway listen while trying to prepare the rest of the food on this or any other day, this is a great way to stave them off.  These pop-able savory treats have just the right taste to hold off the horde at any gathering where the smell of the main course is causing tummy rumbling to register audible decibel levels.   

Tuscan Frittata Affogata

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I love getting my Williams-Sonoma catalog in the mail. While dinner is cooking, I will stand in the kitchen and leaf through the pages looking for inspiration.  This recipe was the perfect example, Tuscan Frittata Affogata.

A frittata is an egg-based dish similar to an omelet or quiche that can be filled with a wide variety of meats, vegetables, and cheeses.  Affogata is the Italian word for "drowned".  This recipe starts with browning sausage, onions, and peppers.  The egg is poured over the meat and vegetables and then it is "drowned" with crushed tomatoes and cheese.  Simple and delicious!

The original recipe called for Pecorino-Romano, but I had some good Parmigiano-Reggiano.  I also added some garlic because I love garlic.  In preparation, the original recipe called for flipping the frittata from one pan to another, but I just put it in a preheated oven and baked it for a few minutes. Then, I pulled it from the oven, "drowned" it with the tomatoes and cheese, and placed it under the broiler until the cheese was hot, bubbly and just starting to brown.  Served with a nice salad-- dinner was ready!

Oh, and if there are any leftovers...get yourself 2 slices of country bread.  Sandwich the frittata between the bread with a little extra mozzarella cheese.  Brush the bread lightly with olive oil and place it in a panini press or a skillet with a heavy plate on top.  Cook until toasted and melty and you have yourself a delicious frittata panini for lunch.  Yum!