Wednesday, June 27, 2007
ASPARAGUS AND BRIE FRITTATA
Another of those poor, orphaned I’ve-had-this-forever-and-don’t-know-where-it-came-from-or-why-I’ve-never-posted-it recipes. I’m always attracted to egg recipes (frittatas, stratas, quiches) because they seem so cozy and yet somehow elegant, but most of the time they end up disappointing me with blandness. I don’t think I like eggs quite as much as I’d like to. Still, this recipe gives me hope. It is indeed both cozy and elegant; it’s insanely easy to make; you can eat it for brunch or dinner. Best of all, it contains one of my favorite flavor combinations, asparagus and Brie (I’m still lamenting the demise of the Sidney’s restaurant chain in the Twin Cities, solely because it means I’ll never again get to taste its gorgeous asparagus and Brie pizza).
I like this for dinner, with a green salad and maybe some toast.
2 cups cut asparagus
4 green onions, chopped
1 tablespoon butter
½ teaspoon salt
pepper to taste
⅓ cup milk
½ cup Brie, cut into small pieces
1. Preheat oven to 400 degrees.
2. In a medium skillet, melt butter over medium-high heat and sauté asparagus and onions until tender, about 4 minutes.
3. Meanwhile, whisk eggs, salt, pepper, and milk together in a large bowl. Pour into a buttered 9-inch-square baking dish and top with asparagus mixture. Bake 5–10 minutes, until somewhat set.
4. Remove from oven and top with Brie. Put back in oven to bake 5–10 minutes more, until eggs are set and cheese is melted and slightly toasted on the edges.
Time: 30 minutes