Saturday, June 6, 2009

Yet another frittata

My mom was kind enough to drive me all the way home rather than shoving me onto BART as she could've done. To thank her, I told her I'd make her some brunch. Well, what do you know, but I decided to do a frittata. Can't imagine why. I know we were calling those others quiches, but lets call a spade a spade. Without a crust, it's a frittata.
In any case, I have all my delicious South Beachy ingredients hanging out, hoping to be used before I leave for two weeks and they all spoil. Mom doesn't do mushrooms so those were out, but I had plenty of other produce hanging around. . . Perfect for a whatever frittata.

Whatever Frittata
1 tbsp olive oil
1/3 of a bunch of asparagus
1/2 medium Vidalia onion
two tomatoes
5 eggs
1/4 cup fat free milk
1 tsp sriracha
2 tbsp basil
1/4 cup shredded low fat cheese

I steamed the asparagus for a few minutes until it was just fork tender.
In the meantime, I pulled out my trusty cast iron skillet and sauteed the onions in the olive oil until soft and browned (though I think I should've gone all the way and caramelized them. I also think I'd use the whole onion next time as you couldn't actually taste onion in the finished dish).
Beat the eggs with the milk, and salt and pepper.
I cut one tomato into slices for the top of the fritatta and seeded & diced one for the filling. Once the asparagus was done, I cut it into bite sized pieces. I threw the tomatoes and asparagus in with the sauteeing onions to cook some of the liquid out, and added the Sriracha.
Then I poured the egg mixture over the veggies, gave it a quick stir to distribute everything and let it cook a bit on the stove top until the edges were beginning to set.
I popped it into a 350 oven and cooked it for 10-15 minutes, then pulled it out and sprinkled the top with cheese. Back in for 5 minutes to melt the cheese and finish cooking through.
I took it out and sprinkled the basil on top and let it sit for a few minutes to set up and cool down.
Then I cut it into quarters and we dove in, leaving a piece for each of us to have for breakfast tomorrow.

I'd like to tweak it a bit as there just wasn't enough depth of flavor for me. I mean, cooking it in butter would've been awesome, but I'm not cooking it in butter, so I have to come up with something else. I think upping the onions and making sure they're nice and darkly caramelized could help. Also, the addition of lean ham would've been a nice touch. I need to be sure to have some yummy Morningstar sausages on hand too as they would've been a fantastic complement.


Quinn said...

Nom! I think I will make something like this for breakfast tomorrow afternoon.

Toni said...

Wait - hey! I made a perfectly nice comment, but it disappeared. I'll try to recreate it . . . and if it shows up sometime, sorry for the repeat.

It was yummy (and healthy and nutritious) and the leftover piece may not make it 'til morning. And since I'm not SBing, a piece of pepper jack cheese may hurl itself onto the frittata while it's warming up.

Then I said, it's probably not a good idea to use the word "hurl" in a food blog.