Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Frittatas are great to whip up for a weekend brunch, when you want to add a bit of flair to your breakfast omelet, or when you want to show little extra love to your guests.
Celiac.com 06/04/2013 - Frittatas are great to whip up for a weekend brunch, when you want to add a bit of flair to your breakfast omelet, or when you want to show little extra love to your guests.
This recipe includes ham, asparagus, mushroom and fontina cheese, but feel free to improvise as you like. Frittatas are an excellent way to use up whatever meats or vegetables you may have laying around.
Turn on the broiler.
Whisk the eggs, cream, ½ teaspoon salt, and pepper in a medium bowl to blend. Set aside.
In a nonstick 9 ½-inch ovenproof skillet over medium heat, sauté mushrooms and onion in butter until the onions are clear to brown. Remove, drain and set aside.
Wipe the pan clean, and then heat the rest of the oil and butter over medium high heat. Add the asparagus and sauteé until crisp-tender, about 2 minutes. In the last 30 seconds, or so, add ham. Add mushrooms right at the end and mix well.
Pour the egg mixture over the asparagus, mushroom and ham mixture, and cook for a few minutes until the eggs start to set. Sprinkle with both cheeses.
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.