Never mind “breakfast is the most important meal of the day,” I think brunch is the most important meal of the day! However, it’s the one meal that nobody has regularly. And it’s for exactly that reason that it’s so special.
Brunch is a pause in the day. It’s relaxing and lovely. It’s a time for sharing stories with friends and family, eating scrumptious food, and drinking delicious coffee. It’s simply a divine experience all the way around.
So it’s no wonder that brunch is the meal most people choose for celebrating Mother’s Day. (I took a poll, it’s true. ;-))
And a frittata is a quintessential brunch item. You see, a frittata is wonderful because you can flavor and fill it with any ingredients you’d like to.
This recipe came together easily for me since my mom loves, (loves!), caramelized onions and asparagus.
With its beautiful, vibrant green and smooth texture, asparagus lends itself to creating a beautiful dish. Throw in a little Gruyère and onion and you have one delectable combination of flavors.
What would your mom like in her frittata? Make this frittata, or use the directions in the recipe for the frittata assembly, with any ingredients you’d like. (Email me if you have questions!)
More of my other favorites (more links to recipes are below images) . . .
Smoked Salmon Asparagus Pizza
Potato Crusted Eggs Florentine with Prosciutto
French Toast Bread Pudding
French Fry Frittata with Chipotle Chorizo Sauce
Grapefruit Jalapeño Marmelade
Herbed garlic Bread
And then some!
- 3/4- pound thick fresh asparagus spears
- 1 cup finely sliced red onion
- 1 teaspoon minced garlic about 2 small-medium cloves
- 6 large eggs
- Olive oil for the pan
- 1/3 cup grated Gruyère cheese
- 1/2 teaspoon sea salt
- A few turns of freshly ground black pepper
To steam the asparagus, fill the bottom of a steamer with water and bring to a boil. Then prepare a large bowl of ice water and set aside. Next, cut or "snap" off the tough, bottom few inches off the asparagus spears, and peel them if they are very thick, starting about 2-inches down from the tip. Place the asparagus in the steamer basket, sprinkle with sea salt, cover and steam until the spears are bright green and tender, but still somewhat crisp, about 4 minutes (for thick spears).
Remove the steamer basket and gently pour the steamed asparagus into the bowl of ice water. (This is called "shocking" -- it's stops the cooking process and helps keep the bright color.)
Drain the asparagus after about 5 minutes and cut all but 4 spears into 1-inch pieces. Then slice the reserved 4 spears vertically, down the center. Set aside.
Coat the bottom of a non-stick (approximately 10-inch) sauté pan with olive oil, and place it over medium-high heat.
Add the onions and garlic to the pan. Sauté, stirring from time to time until the onions become golden brown, 10 to 15 minutes.
While the onions are cooking, in a medium-sized mixing bowl, whisk the eggs with the salt and several turns of black pepper. Whisk until it's a smooth consistency, about 1 minute. Set aside.
Add the all of the asparagus, except for the long, sliced spears. Stir to combine.
Turn the heat to high, pour in the eggs and use a small spoon to move the ingredients around a bit, to ensure that it seeps all the way to the bottom of the pan.
Evenly sprinkle the cheese over the eggs and then arrange the reserved, sliced asparagus spears on top.
Cook for approximately 2 minutes, then cover, and turn the heat to low. Cook until all of the egg has solidified and puffed up a bit, about 15 minutes.
Gently slide the frittata out of the sauté pan onto a plate or cutting board. Cut the frittata into about 8 even wedges. (Use a wooden spatula to loosen the edges of the frittata before you remove it, if necessary.)