Brunch Frittata
Ingredients:
3 Eggs
2 Tbsp. Half & Half (Cream)
1 tsp. fresh Thyme leaves, minced, or ¼ tsp. dried Thyme
¼ tsp. Salt
Freshly ground Pepper, to taste
4 Asparagus Spears
½ Cup shreddded Gruye’re Cheese
1 Tbsp. dried Bread Crumbs
2 Tbsp. unsalted Butter
2 Cups coarsely chopped Arugula leaves
Instructions:
You can cut with knife into wedge shapes.
Origin of Recipe: Aunt Arlene Ruth (Binger) Baer sent via email for Elif’s bridal shower in January 2003.
3 Eggs
2 Tbsp. Half & Half (Cream)
1 tsp. fresh Thyme leaves, minced, or ¼ tsp. dried Thyme
¼ tsp. Salt
Freshly ground Pepper, to taste
4 Asparagus Spears
½ Cup shreddded Gruye’re Cheese
1 Tbsp. dried Bread Crumbs
2 Tbsp. unsalted Butter
2 Cups coarsely chopped Arugula leaves
Instructions:
- Preheat the Broiler
- Beat the Eggs, Half & Half, Thyme, Salt, and Pepper in medium bowl, set aside.
- Cut Asparagus in half lengthwise, then in 1 inch pieces. Bring a saucepan of lightly salted water to a boil. Add Asparagus, reduce heat. Simmer for 2 to 3 minutes and then drain. Pat dry.
- Toss the Asparagus, Gruyere Cheese and Bread Crumbs in a bowl, to combine.
- Melt Butter in 10 inch flameproof skillet(has to go under broiler so no part should be able to burn), over medium heat.
- When butter stops foaming add Arugula leaves. Saute’ until just wilted, 1 minute. Lower the heat to medium-low and pour the Egg mixture in. Cook until the bottom is set, and the top should still be wet, 3 to 4 minutes. Sprinkle the Asparugus mixture in.
- Place the skillet under the broiler and watch until Frittata is golden, 2 to 3 minutes. Serve immediately.
You can cut with knife into wedge shapes.
Origin of Recipe: Aunt Arlene Ruth (Binger) Baer sent via email for Elif’s bridal shower in January 2003.