The asparagus this year is just the stuff of legends. It is fork-tender, sweet, juicy and flavorful without being sharply acidic. So I am delighted to have found a new recipe for using it in a breakfast dish, and since I have about 3 dozen eggs that need a culinary home, this frittata is perfect (thanks, Saveur)! We’ll be having this at church on Sunday morning with a few dozen hungry friends. Happy Mother’s Day~
SERVES 10 – 12
Frittatas are typically made on the stove in a skillet, but preparing them in a bundt pan offers a convenient and beautiful alternative. Serve as part of a hearty lunch or Sunday brunch.
1 tsp. butter
2 cups grated white cheddar or goat Gouda
1 small bunch chives, coarsely chopped
20 spears asparagus, trimmed
12 eggs, lightly beaten
2 small yellow onions, peeled and chopped
2 small carrots, peeled, trimmed, and finely grated
1 cup self-rising flour
1 cup milk
1⁄4 tsp. freshly ground black pepper
1. Preheat oven to 375°. Grease a 12-cup bundt pan with butter; set aside. Mix 1/2 cup of the cheese and 1 tsp. of the chives together in a small bowl and set aside.
2. Bring a large pot of salted water to a boil over high heat and cook asparagus until tender, 3–4 minutes. Drain; cool under cold running water, then pat dry. Cut asparagus into 1/4″-thick pieces and transfer to a large bowl. Add eggs, onions, carrots, flour, milk, remaining 1 1/2 cups cheese, 1 tsp. salt, and pepper, and mix well. Pour batter into prepared pan and bake until firm, about 45 minutes. Allow frittata to cool in pan on a wire rack.
3. Preheat broiler. Invert frittata onto a sheet pan. Sprinkle top with cheese and chives, and broil until cheese just melts, 1–2 minutes. Transfer to serving plate.