Asparagus and Sun Dried Tomato Frittata

A frittata is basically a big omelet, similar to a Spanish tortilla. It is also an excellent way to use up some leftover meat or produce that is hanging out in your fridge. After canning asparagus a couple weeks ago, I had a lot of leftover ends of asparagus from trimming the vegetables to fit into the jars. You don't want the very bottom of the asparagus, which tends to be tough and stringy, but the other 2-4 inches between the end and the "jar-worthy" tips were leftover and begging to be used up.

I also had some goat cheese and sun dried tomatoes, some fresh basil, a bunch of eggs, and a little heavy cream.  Any leftover zucchini, ham, turkey, mushrooms, or other fridge lurkers could be great in this recipe, too. It's basically a catch-all, with lots of room for experimenting. Below is a very loose recipe for making a frittata. Try this tomorrow morning, for a delicious start to your Sunday morning.

First, saute any vegetables that are not cooked. For this recipe, that means cooking about 1 cup of asparagus spears, sliced into 1/2 inch rounds, in a little olive oil. Season with salt and pepper, and cook in a saute pan for about 5 minutes, stirring occasionally.

In a large bowl, whisk together the following:

8 eggs

1/4 cup heavy cream

salt & pepper

1/4 cup sliced sum dried tomatoes

1 cup cooked asparagus

3 Tbsp fresh basil, torn

Wipe out the pan that you cooked the asparagus in, and warm over medium heat. Grease the pan liberally with oil or cooking spray, and pour the egg mixture into the pan. Dot the top of the eggs with pieces of the goat cheese and patiently let the frittata cook for at least 10 minutes, without stirring. Transfer the pan to the oven, and broil for 5-10 minutes, until the top is set. Loosen the frittata with a spatula, and flip over onto a cutting board. Cut into slices and enjoy!

P.S. I hate writing recipes, so this probably makes no sense! If you want to see another recipe for a frittata, click here for a more detailed recipe.