Thursday, June 2, 2011
National Egg Day
Friday, June 3rd is National Egg Day. Par-tay! Every day is egg day as far as I'm concerned. I don't really need another reason to blow through a carton of eggs, but if you do, try my asparagus frittata. It's perf for breakfast, lunch, or dinner. And get ready because World Egg Day follows in the fall, so consider this practice for the big day. For other random holidays that you don't really care about, check out this helpful guide.
1 pound asparagus, trimmed of woody ends and cut into 1-inch pieces
6 large eggs
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh thyme
1 tablespoon extra virgin olive oil
3 ounces Fontina, shredded (about 1/2 cup)
1. Cook the asparagus in a pot of boiling water for 1 - 3 minutes, depending on the thickness of the spears. Drain. Add to a bowl of ice water to stop from cooking and to cool quickly. Drain completely and set aside.
2. Beat the eggs, salt, pepper, and thyme in a large bowl. Stir in the asparagus.
3. Heat the olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Drop a bit of egg into the pan; if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
4. Turn the heat to low, cover and cook for 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid, tilt the pan and loosen the bottom of the frittata with a spatula so that it doesn’t burn. The bottom should have a golden color. The eggs should be just about set. Cook a few minutes longer if they’re not.
5. Meanwhile, heat the broiler. Uncover the pan, sprinkle the frittata with the cheese, and place under the broiler, not too close to the heat, for one to three minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, and shake the pan to make sure the frittata isn’t sticking. Allow it to cool for at least five minutes and then loosen the edges with a spatula. Carefully slide the frittata from the pan onto a large round platter. Cut into wedges and serve hot, warm, or at room temperature. Makes four servings.