Asparagus & Tomato Frittata w/Gruyere Cheese

Sunday morning, after my fondue party, I was worn out.  Not only had I spent the latter part of Saturday cooking for the fondue party (with much help from Jeramey and Lydia! Thanks guys!), I spent the former part of Sunday cleaning up.  By the time noon rolled around, I was faced with the sad reality that there were absolutely NO leftovers.  And, weirdly enough, I just couldn’t bring myself to cook anything else (which for me, is saying a lot!).

Sometimes…a girl needs someone else to cook for her.  And, sometimes, you need to find use for your leftover Gruyere cheese.

Thus, Sunday morning was the second time Lydia & Jeramey helped out in the kitchen.  They cooked brunch with this tasty and pretty Asparagus Tomato Frittata w/Gruyere Cheese.  Although a seemingly hard dish to maneuver (it does require flipping), a lot of might and willpower will make the frittata well worth your while.  Serve with fresh fruit and yogurt, and you’ll have a healthy, tasty breakfast that is clearly delicious.

Asparagus & Tomato Frittata

This recipe comes from Elise Bauer over at Simply Recipes (the original can be found here).  Although the original calls for asparagus, we added tomatoes to the dish.  Other readily available items such as onions or mushrooms would work nicely here as well.

Ingredients:

* 2 teaspoons olive oil

* 1 small onion, chopped thinly

* 1 bunch asparagus, de-stemmed, washed, and cut into 1 inch spears

* 1 cup tomatoes, halved

* 4 eggs, lightly beaten

* 1 cup shredded Gruyere Cheese

* 1 tablespoon parsley, finely chopped

* salt and pepper to taste

1.) Lightly beat 4 eggs, and grate gruyere cheese; set aside.

2.) Prep vegetable ingredients: chop onion, halve tomatoes, and cut asparagus into 1 inch spears.

3.) Add olive oil to skillet and warm.  Add onions and asparagus, and cook for 5 minutes, or until both asparagus and onions are tender.  Add tomatoes.

4.) Season with salt, pepper, thyme, and parsley.  Add beaten eggs and cheese; cook until eggs are 85-90% done.  Using two spatulas and lots of might, flip frittata and cook under-side (about 1 minute).

5.) Remove from heat and serve. Make 3-4.  Enjoy!

Asparagus & Tomato Frittata w/Gruyere Cheese, 5.0 out of 5 based on 2 ratings Google+