This was one recipe that I was really looking forward to making. When I was working on the recipes for our breakfast catering menu at our store, I fell in love with frittatas. I had never really made any up until that time. I had always been an omelet maker. Omelets were one of the special treats that my son, Zachary wanted most Saturdays. Needless to say I can flip one with the best. When I started making the frittatas it was a change to put the stuffing in the egg mixture and to finish it off in the oven instead of flipping it. It felt almost like cheating.
I have a frittata that I make using asparagus, but it also has leeks, mushrooms, and fontina cheese in it, so it is much different than this one. This is very typical of Marcella’s recipes in that it is the simple ingredients that shine. Basically the frittata is eggs, asparagus, and parmesan cheese. Of course you season it with salt and pepper and cook it in a skillet with melted butter and then finish it off in the oven.
The only dilemma that I faced in making this frittata was that the recipe called for peeling the asparagus. Asparagus is my favorite vegetable and I have eaten it in many different ways and I have never felt the need to peel it. However, in the interest of this challenge that we have taken on, I was willing to put that aside and follow the recipe exactly. Unfortunately, when I went shopping the only asparagus that they had were these very thin, little stalks. I sat staring at the stalks wondering how I was going to peel these little things. I finally gave up and didn’t do it, because I would have been left with toothpicks!
Then, the last situation that affected the outcome, was my ability to switch numbers in my head. ½ inch pieces of asparagus turned into 2 inch quite easily. When I mixed the asparagus and eggs together, I thought to myself that these pieces looked very large. I then went back to the recipe and saw my mistake, so of course I spent the next 5 minutes picking slimy asparagus out and slicing it smaller. I couldn’t get to all of them, but I made a valiant effort!
After cooking the frittata, I sat down to try it and it was so good, I needed to have a second piece.