If there is one universally beloved food, it has got to be eggs! I have yet to meet anyone that doesn't love this versatile ingredient. Ideal for breakfast, lunch and dinner, eggs are never missing from my fridge. If you read my previous post on eggs in purgatory, you know they are a favorite of mine. And while large ones are ideal for baking, jumbo are ideal for eating! I love them any which way, but especially turned into frittatas!
Once you get the hang of making frittatas, you are able to make possibly hundreds of variations. Vegetarian is always an option, but ham, salami, sausage and prosciutto are always welcomed in my household! Being that it's springtime and asparagus are at their peak, here's a delicious one recently prepared using farm-fresh asparagus with some added ham. And while the add-ons might change, I never make a frittata if I'm missing the freshly grated Parmigiano cheese (it gives it so much flavor!) or sliced provolone for cheesiness. The key to preparation is in the flipping. Now, if cooking the entire thing on the stovetop makes you anxious, you absolutely can finish it in the oven. It might take longer and certainly not as dramatic, but it is an option. See flipping directions below. ;)
Asparagus & Ham Frittata - Serves 2 - 4
1 small bunch of asparagus, trimmed, peeled and chopped into ½ inch pieces ½ small onion, chopped 2 tablespoons olive oil Pinch salt 6 eggs ½ cup freshly grated Parmesan cheese 3 slices provolone cheese, diced 3 slices of deli-style ham, diced 1 tablespoon chopped parsley Directions
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Hi there, thanks for visiting my blog! Here you will find recipes, short stories, tales, rants and whatever else is on my mind with regards to food, Italy, travel and along those lines. Drop me a line, I'd love to hear from you! Archives
March 2021
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