We’re still a month away from Spring but thank goodness, we got a taste of the balmy weather this past weekend! It felt nice to be able to walk around without getting bundled up in scarves (in the plural…sounds crazy but I’ve been wearing two lately), gloves, and earmuffs. I woke up nice and early on Saturday to cook and photograph for the blog, met my friends for brunch, and then made French macarons with them (recipe coming up this week!) Sunday was another pleasant, sunny day, and despite my deep desire to just sleep in and catch up on television shows, I couldn’t possibly let the beautiful weather go to waste. I walked around the neighborhood a bit to soak up some vitamin D, and discovered a beer and cheese shop near me that has cheese and meat plates on the takeout menu. Bookmarked that one immediately!
Although it might not seem like salad season just yet, my taste buds are craving for things other than creamy soups and braised meat dishes; they want crisp and crunchy vegetables.
Frittata can be a versatile meatless dish. If you’ve got some odds and ends in your fridge that need to be used up – red peppers, mushrooms, spinach – you can always throw them into a frittata. This winter, I have been surprisingly lucky in finding fresh asparagus in the markets. They are a great source of fiber, full of nutrients, so delicious in a cheesy egg dish.
- 1 tbsp olive oil
- 1 onion, chopped
- 8 oz asparagus, tough ends trimmed off, cut into 1-inch pieces
- 6 large eggs
- ¼ cup heavy cream
- 1 cup Gruyere cheese, shredded, divided
- ½ tsp salt
- ¼ freshly ground black pepper
- Preheat oven to 350F.
- Heat oil in an 8-inch ovenproof pan. Saute onions until soft and translucent, about 5 minutes. Add asparagus and cook for an additional 5 minutes.
- In a mixing bowl, whisk together eggs, cream, ¾ cup of cheese, salt, and pepper. Pour the mixture into the pan.
- Sprinkle remaining ¼ cup of cheese on top and bake frittata for 30-35 minutes until the eggs are set. Cut into wedges and serve.