Wednesday, May 19, 2010

Eggs, Cheese and Veggies, Oh My!

As I mentioned in an earlier post, we got our first CSA box last Friday. With it, came great veggies like arugula, asparagus, parsley and green garlic. We decided to use those four things for a frittata.

I kind of combined/used two Betty Crocker recipes to come up with ours. It turned out well--didn't take long and the eggs set nicely. The only thing is that it lacked a bit of flavor. I probably should have added more salt and pepper while it was cooking, if nothing else. Some garlic would have been good, too. I ended up adding some Sriracha sauce to my leftover piece.

Here's what we did:

Asparagus and Gruyere Frittata
3/4 pound asparagus, cut in 1-inch pieces
1/2 cup arugula, sliced thin
3 stalks of green garlic, sliced thin (kind of like scallions)
6 eggs
1/4 cup milk
dash of pepper
1/4 teas. salt
about a 1/4 cup shredded Gruyere cheese
some parsley to sprinkle on top

In a 10-inch skillet, saute asparagus in a bit of butter for about 7 minutes (until crisp tender). Add arugula and green garlic, continue to saute until arugula wilts.

In a box, beat eggs, milk and seasoning. Pour mixture over veggies. Cook over medium heat, 6 to 8 minutes, stirring gently until eggs are almost set. Reduce heat to low. Top with cheese. Cover and cook about 3 minutes or until cheese is melted and eggs are completely set.
We served the frittata with a salad and some seasoned roasted potatoes. It would have been good with crusty Italian or French bread instead of potatoes, too.

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