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So easy -- I divided this recipe for frittata in two for the two of us:

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Joined: Mar 16, 2006


Posted to Thread #18196 at 8:42 pm on May 9, 2010

Cherry Tomato, Mint, Asparagus, and Gruyere Frittata

this came from the CBS Saturday morning show yesterday: next time I will add a couple of new potatoes sliced thin and sauteed in olive oil and butter, sprinkled with rosemary and fresh ground pepper.

8 extra large eggs
1/2 cup of light cream
1/2 cup of grated Parmigiano-Reggiano
1/2 cup of grated Gruyere
1/2 cup basil leaves, torn into bite sized pieces plus a few sprigs for garnish
1/2 cup mint leaves, torn into bite sized pieces Kosher salt and freshly ground pepper
2 tablespoons of extra virgin olive oil
1/2 pound of slender asparagus, ends trimmed, chopped into 1/2" pieces
1 pint of cherry tomatoes, halved lengthwise

Preheat the oven to 425 degrees F with a rack in the center.

Separate 4 of the eggs, placing the yolks in a medium bowl and the whites in a large one. Add the remaining four eggs to the yolks and whisk in the cream, Pa rmigiano, Gruyere, basil and mint. Beat the egg whites with a clan whisk or electric mixer until they form stiff peaks. Fold the egg whites into the egg mixture until there are no streaks. Season with salt and pepper and set aside.

Heat the olive oil in a large, ovenproof skillet over medium high heat. Add the asparagus and cook about 3 minutes, until they are slightly softened and bright green. Add the tomatoes and cook about 2 minutes more, until they are softened. Pour the egg mixture into the pan and cook, lifting the edges of the with a spatula to allow the undercooked egg to flow to the bottom of the pan. Cook until the edges are frittata are firm and the center is still a bit runny, 7 to 10 minutes then transfer the pan to the oven and bake about 8 minutes, until set, puffed and golden. Cool slightly, then cut into wedges and garnish each with a few sprigs of basil.

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