Brunch or Dinner Frittata

We want to teach families how to cook Tuscan wherever you are. How to reuse your leftovers. How to trick the kids into eating whatever you want by putting it into a frittata.
Author: Debi Mazar

Over the years I have watched several shows featuring Debi Mazar and especially the cooking show Extra Virgin featuring her chef & husband Gabriele Corcos a fun adventure in cooking whether it is in NY, LA, across the USA, and often in Italy Gabrielle’s “home”…I believe they all packed up and moved to his home in Italy just recently as noted in Under the Tuscan Gun.  A very pleasant place to be for wonderful food and entertainment catch a view on your TV or Instagram and you will come away armed with fabulous food goodness to share with family-style dinners.  

So on with the recipe that I chose this week before I honed in on the Tuscan Gun recipes, Giada’s recipe for an asparagus and fontina frittata slightly adapted of course.  The addition of a little cream does make the frittata “lighter and fluffier” and now I will always add the cream to any frittata that I make which now seems like once a week, easy and you can toss in anything you like, today for me it was fresh chives along with a few fresh herbs and prosciutto ham.  I also grated the cheese instead of adding chunks.

Have fun with your frittata recipe…

6 large eggs (I added 2 additional eggs)
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
3 ounces Fontina, diced

Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand for 2 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide the frittata onto a plate.  Link to Giada’s recipe below:

I love to add a good dose of Calabrian chilies in oil to my frittata…Mike likes Peter Luger’s steak sauce for his
For a brunch buffet serve with crispy hash browns, crusty bread, and a fruit salad.