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Saturday, April 28, 2012

Asparagus and Fontina Frittata

Seasonal Recipe of the Week
Asparagus and Fontina Frittata is a great way to start the day, that along with an excellent bloody mary that is!

2 tablespoons olive oil
1 medium onion, chopped
1 bunch asparagus, trimmed and cut into 1/2-inch pieces
6 cups spring greens (arugula, mustard, etc.), roughly chopped
10 large eggs
2 teaspoons chopped fresh marjoram
salt and freshly ground pepper
4 ounces Fontina cheese, cut into small cubes
2 tablespoons chopped chives

Procedure Preheat the broiler. In a 12-inch ovenproof non-stick or cast iron skillet, heat the oil over a medium flame. Add the onion and cook, stirring frequently, for 3 minutes. Add the asparagus, sprinkle with a little bit of salt, and cook, stirring every minute or so, until the asparagus is bright green and barely tender, about 5 minutes. Add the greens and cook, stirring, until just wilted, about 2 minutes.

Meanwhile, whisk together the eggs, marjoram and salt and pepper to taste. Pour the egg mixture into the skillet, stir briefly and then cook undisturbed until almost set, about 5 minutes. Sprinkle the cheese over the top and put the skillet under the broiler (about 4 inches from the heat) for a couple of minutes, until the eggs have set, and the cheese has melted. Let cool for a few minutes, sprinkle the chives over the top and serve the frittata in wedges.