Two of my favorite foods are eggs and cheese! I eat eggs for any meal or snack and in just about every way you can even think to cook them. Unlike The Hubby, I just won’t eat them raw. Cheese – please. If you told me I had to give up cheese, you might as well just tell me never to eat again. I’m not sure if I have gone a single day in my life without cheese. In all honesty, I don’t even think there are very many cheeses that I don’t like.
Now, mushrooms in our house are just mama! Neither Mini Me nor The Hubby will touch a mushroom. I love them raw or cooked. Those little fungi are just so tasty! This fritatta combines wild mushrooms and asparagus with the creaminess of goat cheese and the savory depth of sage.
In an oven-safe fry pan over medium-high heat, warm 1 tablespoon of the olive oil. Add the red onion, asparagus, mushrooms, sage and thyme. Season with salt and pepper. Sauté until the vegetables are soft. Remove from the heat.
Whisk the eggs, cream, about ½ tsp salt and fresh cracked pepper until blended. Add the vegetable mixture and the goat cheese.
Clean out the oven-safe pan the vegetables were in, and then add 2-3 tablespoons oil. Pour in the egg mixture. Cook over medium-high heat. As the eggs begin to set, lift the edges of the frittata and tilt the pan to allow the egg in the center to run underneath. Continue cooking the eggs in this manner until they are firmly set along the edges but the center is still runny.
When the eggs look almost done, sprinkle Parmesan on the frittata and place under the broiler until the top is set and golden. Carefully watch this broiling process so you don’t burn the frittata!
Remove the pan from the oven and loosen the edges to slide the frittata onto a serving plate. Let the frittata cool for a few minutes. Cut into wedges and serve.
A fritatta makes an elegant brunch or lunch with girlfriends. I love the savory flavor profile of this one. Do you have a favorite fritatta recipe?