malt frittata

the name for this dish came to me when i was trying to type out all the ingredients.

– mushroom

– asparagus

– leek

– tomato

– MALT 🙂 malt frittata – that’s what i’m calling this dish, since i created it 🙂

i had a guest for dinner – one i like to impress. i was also inspired when i asked a coworker, “what should i make for dinner tonight – i’m having company?” and he was like, “hmmm, something vegetarian?” {as if he just knew} … “yeah, preferably… something maybe with asparagus” to which he replied, “hmm…{pause} like a frittata?” ….. PERFECT!

uhm, what’s a frittata?

it’s not a quite a quiche. it’s not an omelette. but it is eggs, and cheese, and whatever other deliciousness you put inside. so after googling frittata, i decided to base my dish around our seasonal favourite, asparagus.

here are the ingredients :

serves 2-4

– 1/2 pound asparagus

– 2-3 small mushrooms

– 6-7 small tomatoes {i used these incredible san marzito tomatoes from a local grower!}

– 1 small leek

– 6 eggs

– good melting cheese {i used taleggio – other good ones would be fontina, gouda, gruyere}

– side dish {i used yummy sweet potato tots}

turn your oven to 400 or broil if you have the option.

chop your leeks using the white and light green flesh only – like so :

chop your asparagus into 1-inch stalks and slice in half :

heat about a tablespoon olive oil or butter {i’m a huge fan of clarified butter for sauteing now!} in a skillet that can be transferred to the oven – most pans are good to 400 degrees and i didn’t cook mine higher than that. toss in your leeks and asparagus and let them begin to cook down. meanwhile, chop up your mushrooms and tomatoes. once leeks begin to soften, add in your mushrooms and cook until they begin to brown.

add in your tomatoes about 2 minutes before you add in the egg mixture. cook on low to medium while you prepare your egg-base.

in a bowl, mix all 6 eggs, pinch of S&P, some cheese, and a smidgen of water {or cream} and whisk together. pour into your pan with veggies and mix well, gently stirring until *almost* cooked. remove from heat and transfer pan to oven.

i didn’t photograph all of those steps because it simply didn’t look pretty 🙂

in the end, it should look something like this :

i spooned a few more dollops of cheese on top just before putting it in the oven. cook for 8-10 minutes or until cheese on top begins to brown and eggs are “puffing” a bit. remove from oven and serve.

sort of like this :