Monday, January 16, 2012

Frittata Time

A Sunday morning brunch is something that is special. You can eat together as a family, make someone breakfast in bed, or if you are feeling very adventurous you can make brunch for dinner. There is no breakfast that is better during the cold NYC mornings than a frittata. Please enjoy this recipe the next time you want your morning to be special!

Veggie Filled Frittata:

1 garlic clove - minced
2 spears asparagus - cut width wise
1 stalk of green onion - diced
1 large handful of spinach
5 cherry tomatoes - cut in half
5 eggs
1 teaspoon parmesan cheese
1 slice of feta cheese cut 1/2 inch thick - diced
Dash of salt
Dash of pepper
1 teaspoon of extra virgin olive oil

Preheat the oven to 350 degrees.

Sauté the garlic, asparagus, green onions and spinach until tender.

In a bowl whisk eggs, parmesan cheese, salt and pepper. Add the egg mixture to the sauté pan. As the sides begin to set push the cooked parts towards the center letting the uncooked egg go to the edge of the pan to set.

Once the edges are cooked and the center is still not set place diced feta cheese and tomatoes all around the frittata.

Take the pan and put it into the oven for 10-15 minutes until eggs are firmly cooked.

Place a toothpick in the center and if it comes out clean than the frittata is ready.

Let cool for 3-5 minutes cut in triangles and enjoy!! For maximum enjoyment a mimosa pairs perfectly.

No comments:

Post a Comment