Serves 6 people
In our family there is a tradition of making Frittata, which is a type of baked eggs, for Sunday breakfast. Our family loves to make this fabulous dish of gourmet eggs. Oh, did we mention it’s our dad’s recipe? We hope you enjoy it and make it at home!
6 organic eggs
1 onion chopped small
1 bunch asparagus chopped small
1 small round of goat cheese cut in half dollar size patties
3 tablespoons shredded parmesan
1/2 stick of butter
2 tablespoons of milk
Break the eggs gently and put in a mixing bowl – be careful not to get shells in the bowl! Then add the milk and salt/pepper and set aside.
Take the chopped onion and butter and put it in an all metal (cast iron is best) omelet pan and put on medium/low heat until onions become translucent. Add the chopped asparagus and a little more butter and sauté until the two are almost caramelized and slightly brown. You can add a couple drops of water if the pan gets too sticky to loosen up the veggies.
Now pour the egg mixture in the pan and cook over low heat adding the medallions of goat cheese until they cover the entire top of the egg mixture. Turn your oven to broil and make sure the rack is high up, but not too high, next to the oven flame. As the mixture cooks, check the edge of the omelet to see if cooked–don’t stir the mixture–just let it cook slowly.
Now while the top of the eggs is still wet and runny, add the Parmesan cheese on top, sprinkling it evenly on the mixture. Now use an oven pot holder (the pan is probably hot) and put the almost cooked mixture in the oven for between 5-10 minutes. Make sure you keep checking the top of the frittata so it doesn’t burn.
Check to see if it is cooked all the way through– if not, put the dish on top of the stove again for a couple of minutes to let it finish cooking. The frittata should be a nice golden brown on top and a little crispy from the cheese crust. Cut into pizza-like slices. Let it cool and serve it with salad or toast. Enjoy!