This recipe is easy, Flexible and will satisfy your taste buds! Use your favorite ingredients and have fun experimenting. I love Spinach, Mushroom and Goat Cheese. Hint: For a better tasting frittata, I always sautée my Bella Mushrooms and Spinach, adding minced Garlic at the end, before using in Frittata
7 Thin Asparagus, cut on the Diagonal into 2" pieces
1 T Extra Virgin Olive Oil
2 1/4 T Unsalted Butter
1/4 C Minced Shallots
3 Large Eggs, Preferably Organic
1 Oz, Thinly sliced Prosciutto, torn into pieces
2 T Crème Fraîche, Room Temperature
Freshly Cracked Black Pepper
1 T Freshly Grated Parmigano-Reggiano Cheese
1. Preheat Oven to 400°. On a rimmed baking sheet , toss the Asparagus with Olive Oil, season with Salt and roast for about 10 minutes, stirring occasionally, until tender
2. Meanwhile, in a small nonstick skillet, melt 1 T of the butter. Add the shallot and cook over moderate heat, stirring occasionally until softened, 3-4 minutes. Transfer the Shallot to a small bowl and wipe out the skillet.
3. In a medium bowl, whisk the eggs with 1/4 t Salt and 2 t Cold Water. In the skillet, Melt the remaining 1 1/2 T of Butter over moderately low heat. Pour in the eggs and cook without stirring until the edge of the Frittata has set, about 3 minutes. Using a heatproof Rubber Spatula. Lift up the edge of the Frittata and tilt the skillet to allow the uncooked eggs to seep underneath. Continue gently cooking the Frittata, until almost no eggs run when you tilt the pan.
4. Immediately scatter the shallot, proscuitto and asparagus over the fritatta and slide in onto a serving plate. Top with
Crème Fraîche, pepper and grated Cheese and serve warm.
Savor the Flavor!