Sunday, January 9, 2011

You Say Frittata I Say Un-Flipped Omelet. ASPARAGUS FRITTATA


"You Say ToMay-toe, I Say ToMah-toe......You Say PotAY-toe, I say PoTah-toe"

I love that song (probably because it has food in the lyrics).

I find it funny that over the years, names of food and  types of ingredients have changed. 

Back in the day, as a teenager in the 70s, one would never have seen or heard the word "Frittata" on a menu much less on their table for breakfast or dinner.

You also never would have heard the words:
Chipotle Sauce
Pomegranate Salsa
Edamame
Hummus
Bruschetta
Feta

So many new & wonderful things have entered our recipe world over the past 30 years.

Back in 1975, I never would have imagined that one day, an entire television channel would be dedicated solely to "cooking".  Who'd a thunk it?

This recipe, although it has the new age name of Frittata, to me, it's just a plain ole "un-flipped" Omelet.

Whatever you want to call it, this un-flipped Omelet/Frittata is super yummy. Super Easy.  And looks very  impressive. 


3 eggs
5 Asparagus Spears
1/4 c. shredded Swiss cheese
Sprinkling of grated Parmesan Cheese
Kosher Salt
2 Tbsp Olive Oil
Cavendars Seasoning (optional)

CLICK HERE FOR PRINTABLE RECIPE

NOTE:  I found this wonderful bag of frozen asparagus spears at my grocer since they are not in season right now, but if it's that time of year, and you have fresh, by all means use them

Break the 3 eggs into a bowl and with a fork, whisk them together like you would if making scrambled eggs. Set aside.

Take your 5 spears of asparagus, and either steam them if you are using fresh, or cook as directed in the microwave, if using frozen.  Don't over cook or over steam them.  Nothing worse than wilty asparagus spears.

Turn your stove up to the number 8 heat setting.  Pour in the olive oil and make sure it coats the entire bottom of your pan.

Now lay all five spears gently into the egg in the frying pan.  Line them up real pretty like.



Sprinkle the top with Kosher Salt.  Then, sprinkle the top evenly with the Parmesan and Swiss Cheese.

Personally, I love Cavendars Greek Seasonings.  It's wonderful on eggs and on vegetables.  So if you have some of this wonderful stuff, sprinkle some of that on top right about now.


 I Love this stuff!

Now set back and let the eggs do their thing. It's amazing how eggs just cook right up all by their self. 

Once it starts to look like the edges of the egg is starting to cook, but the center is still a bit jiggly, take a lid -or if you don't have a lid for your fry pan, then use a cookie sheet, and cover your pan.  Turn your heat down to 6.

The egg corners should look like this when you cover it.  See how the edges are starting to cook but the center is still liquidy?


After you have covered your pan and turned your heat down, once again, sit back and let the eggs do their thing.

Eggs are like good little children, the kind you can leave alone in their room, and they will entertain their self without having to constantly go in and check on them.

After about 3 minutes, lift the lid and take a peek.  When it is done, it will look just like a wonderful little un-flipped omelet.  The eggs just miraculously cook around the asparagus and gets all pillowy.


Once your Frittata looks done, you should be able to just slide it right out of the pan onto your plate. Gotta love Olive Oil for that cool move.


Omelet or Frittata, however you want to call it, everyone else will call it YUMMY.



4 comments:

  1. Girl you are making me drool! This looks so good! Thanks for adding my blog on your side bar! I added yours to mine too!

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  2. Found your blog through Tastykitchen! Everything looks delicious! I am your newest follower!

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  3. This looks amazing! I absolutely LOVE how thin it is..yum!

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  4. Katie Perk - Thanks so much for joining my Blog. I too love Tasty Kitchen. Love Ree! She's utterly wonderful.
    Kaitlin - Isn't it neat how it's so thin? That's why I love it too! Thanks for bringing that up, I should have said that in my Blog!

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