Monday, April 2, 2012

Giada's Frittata

Another entry for my Great Recipe Challenge of 2012! This time, as my title alludes, I tried Giada de Laurentiis' Frittata with Asparagus, Tomato, and Fontina recipe.

Mornings are usually pretty hectic for me, especially in the summers when I often do morning workouts. Making an omelet or frittata early in the week and eating the leftovers for a few days is a great way to save time on such occasions. Since I generally make the same omelet all the time, I figured I should try branching out!

I did end up doing quite a few subs in this recipe. I wanted to lower the fat content and up the protein in the recipe, so instead of 6 eggs, I used 3 whole eggs and the equivalent in boxed egg whites (1/2 cup + 2 tbsp, according to the box!) I also used half and half instead of heavy cream. I could have used milk, except that I don't drink milk, so it would have gone to waste. People use half and half in their coffees at work, so I opted for that instead. This was also a great way for me to use up the leftover fontina I had from last week's polenta recipe, so I'm actually not sure how much cheese I used. I'm guessing it was close to the 3oz the recipe called for, but it could have been less than that!

Also, for a triathlete in training, this recipe is probably closer to 3 servings instead of 6... Unless of course I eat it with something else. Such as oatmeal, yogurt, some sort of hash, etc.

Frittata with Asparagus, Tomato, and Fontina
3 large eggs
1/2 cup plus 2 tablespoons egg whites
2 tablespoons half and half
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
3 ounces Fontina, diced

Preheat the broiler.

Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside.

Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer.

Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes.

Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes.

Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Yield: 6 servings

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