Here is the second of three Mother’s Day brunch recipes I developed for The Oregonian. Yesterday I shared with you my recipe for cinnamon & nutmeg French toast and today is the recipe for my frittata.
I love frittatas. Whisk up some eggs, throw in some cheese, then add pretty much whatever else you want and ‘voila!’ Done. I’m a big fan of vegetables in my frittatas. You could absolutely add bacon or sausage if that’s your thing but give me a vegetable frittata any day of the week.
This little guy was seriously so good. I picked up the cheese from a local farmer’s market and it was possibly my favourite component of this whole brunch. Taylor and I literally sat there eating cheese while we were cooking. It was great.
I have this weird thing about combining onions, mushrooms and asparagus. It’s one of my favourite veggie combinations and I can’t quite explain it. As I said before, you can pretty much add anything you want to a frittata. Kale, spinach, swiss chard, peppers…the list is endless. Find what you (or mum) likes, throw it in, and see how it turns out!
Then let me know. I’m always interested in different flavour combinations and I love hearing from you all.
Onion, Mushroom and Asparagus Frittata:
- 6 eggs
- 1 tsp. dried thyme
- 1/4 tsp. black pepper
- 1 tbsp. butter
- 2 cups mushrooms, quartered
- 1/2 cup sliced onion
- 1 bunch asparagus
- 1/3 cup grated Gouda (or Gruyere)
- Blanch asparagus in boiling water for 1-2 minutes. Transfer to an ice bath. Once cool, chop and set aside.
- Crack eggs into a bowl. Add thyme and black pepper, whisking to combine.
- In a skillet over medium heat, add the butter. Add the onions and mushrooms and cook for 10-12 minutes, until caramelized. Don’t stir too often.
- Turn heat down to medium-low, let cool for 2 minutes. Pour in eggs and sprinkle asparagus and cheese on top. Cover skillet with a lid and cook until the centre of the frittata is set, about 8-10 minutes. Slide out of pan, cut into quarters and serve.