It’s count down to Christmas and all is well!
Here’s one of my favorites recipe to serve for Christmas Brunch Asparagus Frittata. It’s simple to make, tasty and healthy!
Ali in the Valley
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Author: Alison Ball
12 large eggs shelled and beaten with a wire whisk
1/2 cup milk
1/4 cup Parmesan grated
2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 medium onion diced
2 cloves of garlic diced
1/2 pound thin pencil asparagus
1/4 cup assorted fresh chopped herbs: thyme chives, chervil, etc.
Salt and pepper
Preheat an oven to 325 degrees F.
In large bowl combine beaten eggs with the milk and Parmesan. Heat the butter and oil in a large saute pan, until the butter is frothy. Add the onion and asparagus and cook for 3 mins then add the garlic, being careful not to burn them. Using a large wooden spatula, stir in the eggs and turn the heat down to very low. Stir the eggs to form a large flat omelet shape, fully covering the bottom of the pan. When the eggs begin to cook and take shape, stir in the herbs. Place the whole saute pan into the oven and continue to cook for 5 more minutes until the frittata is cooked around the edges and the center has puffed up.
Remove immediately form the oven. Invert the frittata onto a large platter and serve immediately.