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  • Asparagus and Sun Dried Tomato Frittata
  • Asparagus and Sun Dried Tomato Frittata
  • Asparagus and Sun Dried Tomato Frittata
  • Asparagus and Sun Dried Tomato Frittata
  • Asparagus and Sun Dried Tomato Frittata

Asparagus and Sun Dried Tomato Frittata

Food | June 09, 2017 | Emily Richards
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Our dear friend EMILY RICHARDS serves up a delicious ASPARAGUS AND SUN DRIED TOMATO FRITTATA to help celebrate Canada 150. Over to you Emily!

Canada 150

I grew up enjoying frittatas, mainly pasta frittatas which typically have spaghetti in them with dried sausage, ricotta, parmesan, and of course eggs to keep it all together. My aunts make some of the best frittatas I’ve ever had and they always inspire me to strive for that perfection. A good start is having the right amount of eggs to keep all your ingredients together; the other ingredients inside are really just an added bonus!

So what is a frittata? Simply put, it’s an egg dish similar to an omelette, except that the other ingredients are usually added before the eggs.

Recently, I was given some delicious garlic scapes (immature flower stalks of the garlic plant) from a garlic farmer. I love including them in this recipe whenever they’re in season. If you don’t have any scapes, feel free to use chopped leek or a minced clove of garlic instead.

Check out Emily’s website by clicking HERE. We’ve also added a link to her fabulous cookbook Per La Famiglia in our Amazon Store section below.

Ingredients & Amounts

  • 6 eggs, room temperature
  • 2 tablespoons of fresh basil, chopped
  • cups of fresh asparagus, chopped
  • ½ cup of leek, chopped or 6 garlic scapes, chopped (about 1/3 cup)
  • ¼ teaspoon each of salt and pepper
  • cups of baby shell pasta, cooked
  • 2 tablespoons of sun dried tomatoes in oil, finely chopped
  • 1/3 cup of old cheddar cheese, shredded
  • 2 tablespoons of canola oil

Instructions

  1. In an 8-inch (20 cm) ovenproof nonstick skillet, heat oil over medium-high heat. Cook asparagus and leek (or garlic scapes) with a pinch each of salt and pepper, stirring for about 5 minutes or until tender-crisp. Stir in pasta and sun dried tomatoes and cook, stirring for 2 minutes.
  2. In a bowl, whisk together eggs, basil and remaining salt and pepper. Pour into skillet stirring to combine with pasta and vegetable mixture. Lift edge up with a rubber spatula and tilt the skillet, letting runny egg go to the bottom. Cook for about 3 minutes or until bottom is light golden and sides are starting to set. Place skillet under broiler for about 3 minutes or until frittata is set and a knife comes out clean when inserted in the centre. Remove from oven and sprinkle with cheese. Broil for about 2 minutes until cheese is melted and bubbly. Remove to cutting board or serve from the skillet, cut into wedges.
  3. TIP: Serve with a mixed green salad or tuck into a soft Kaiser bun to enjoy for lunch. If you have some on hand, salsa or pasta sauce also make a great accompaniment.

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Emily Richards

Emily Richards is the author of Per La Famiglia, a cookbook of her favourite southern Italian home cooking recipes. Emily is also a sought-after culinary expert who shares her knowledge and wisdom on preparing delicious meals.

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