Thursday, July 8, 2010

Asparagus Frittata for One

When John was out of town last weekend I decided to make myself a frittata for one.  I halved my usual recipe and put it in a small cast iron pan (maybe about 6 inches in diameter) to make it the perfect amount for a dinner for one.

Frittata is one of my go-to meals when John is gone because it's easy, relatively healthy, and helps use up all those pesky leftover eggs.  Frittata-for-one is especially helpful when you only have 4 eggs to use up as opposed to the 8 the regular recipe calls for.  If you're making it for two people (or 4 and serving something on the side), just double the recipe below.  As always, feel free to use any vegetable inside of the frittata, such as chopped kale, broccoli, or spinach.  Usually the vegetables don't need to be pre-cooked, but for asparagus I figured it would enhance the flavor.

Asparagus gets less sweet and more stringy with every passing day, so I like to use mine the day I buy it.  Somehow this bunch slipped through the cracks and was a few days old by the time I was ready to have it.  That served as the inspiration for this dish, since I knew eating it plain wouldn't be very satisfying.  Mixed with eggs and milk and topped with freshly grated gruyere cheese, though, and a star was born.  This is best enjoyed when accompanied by a DVRed episode of Top Chef or Drop Dead Diva that your out-of-town spouse does not deem watchable.


Asparagus Frittata For One
From Animal Vegetable Miracle




1/2 bunch (or pound) of asparagus, roasted
Olive oil 
4 eggs
1/4 cups milk
Kosher salt
Black pepper
Grated Gruyere or similar

Roast half a bunch of asparagus in a 400 degree oven for 12 minutes coated in olive oil, kosher salt, and black pepper.  Once cooked, chop into 1/2 inch pieces.  Once the asparagus is cooked, allow the oven to preheat to a broil (around 450 or so)  Meanwhile, beat 4 eggs with 1/4 cup milk.  Stir in kosher salt and freshly ground black pepper.  Heat a small cast iron or nonstick pan over medium heat.  Add in a small swig of olive oil and once the oil is heated and covers the pan, add in the egg mixture.  Reduce the heat to low and immediately stir in your chopped asparagus.  Top with freshly grated gruyere or the cheese of your choice.  Cook on low until eggs are mostly set and then put the oven-safe pan into your oven set to broil.  Cook under the broiler for 2-4 minutes, until browned on top.

2 comments:

  1. This sounds divine and there's too many great recipes for you to make while we're there! I guess we'll have to come back again!

    ReplyDelete

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