½ cup of leek, chopped or 6 garlic scapes, chopped (about 1/3 cup)
¼ teaspoon each of salt and pepper
1½ 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
Takes ,
serves 4.
Instructions
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.
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.
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.
Asparagus Frittata
Ingredients
6 eggs, room temperature
2 tablespoons of fresh basil, chopped
1½ 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
1½ 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
Directions
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.
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.
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.
Asparagus Frittata
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A soft textured egg dish flavoured with asparagus, sun-dried tomatoes and cheddar.
Simple yet delicious, try this Asparagus Frittata!
This recipe was crafted by our friend Emily Richards, the author of PER LA FAMIGLIA. Head to her WEBSITE to check out some of her other delicious recipes and to purchase her book. We especially love this recipe for her ASPARAGUS FRITTATA!
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. Frittatas are also similar to omelettes in that they’re both cooked in skillets.
Here are a few tip for when you go to make it:
Looking at the ingredients for this frittata you may be surprised to see the cooked pasta tucked in there. I love the way this recipe puts leftovers to good use. Remember that as the go forward; if you have leftover pasta, make a frittata!
Another important thing to note is the quantity of eggs used. Emily says it’s essential to have the right amount of eggs to keep all your ingredients together; the other ingredients inside are really just an added bonus!
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.
Last few things about this delicious recipe are presentation and pairings. You can serve this dish by dividing the round into wedges, serving one to each guest. I’ve also had great success simply scooping out portions onto plates. Either way works perfectly.
½ cup of leek, chopped or 6 garlic scapes, chopped (about 1/3 cup)
¼ teaspoon each of salt and pepper
1½ 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
Directions
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.
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.
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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