Monday, February 23, 2009


This weekend we visited our relatives in Louisiana. Usually we all go out to breakfast together, but because of all the Mardi Gras mayhem we decided to do breakfast at home. I made this frittata and it was a huge hit! I didn't follow a recipe, I just thought of all the flavors I wanted in my eggs that day and then went from there. A fritatta is a type of Italian omelet. Traditionally fritattas are cooked partially on the stove top like an omelet, and then finished off in the oven by broiling it. I decided to skip the stove top step and see what would happen. It worked great and was uber yummy!

Asparagus Fritatta

1 bunch of Asparagus (tough ends cut off, and then cut into 2 inch pieces)
1 large onion (or 5 shallots)...please note that shallots are not green onions : )
1 package of bacon
1 1/2 cups shredded Gruyere cheese
1/2 cup goat cheese
16 eggs
1/2 cup milk (the more whole the better...or heavy cream)
Salt and Pepper

1. Preheat oven to 350 degrees
2. Bring a medium saucepan of h2o to a boil. Once boiling add asparagus pieces and cook briefly for 1 minute. Drain and set aside.
3. Cut one package of bacon into 3 inch pieces. Fry in hot frying pan until crisp. Remove from pan and set aside. Keep bacon grease in pan.
4. Cut onion or shallots into 1/2 moon slices. Caramelize in bacon grease over medium heat until golden brown...not burnt.
5. Butter a 9x13 baking pan. Sprinkle 1/2 Gruyere cheese on bottom of pan, followed by crumbled goat cheese, asparagus, bacon, and then onions.
6. Crack eggs into bowl and whisk until all yolks are broken up. Add milk. Pour on top on everything else. Sprinkle the rest of the Gruyere cheese on top. Salt and pepper to taste. Bake in oven for 20-30 minutes until golden and set.

This can also be made the night before and kept in the fridge until morning...just wait to sprinkle the final cheese on top until right before baking.
Leftovers make a great weekday breakfast on the go. Just pop in the microwave for a delicious breakfast!

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