Asparagus Frittata

Isn't this pic beautiful? As it should be, nicely brown, the white part in the middle is the cheese, all melty and gooey.


With the prices of food going up I have been more aware recently of just how much we spend on our food budget. Times are tough, therefore I am more aware of what I purchase. It's amazing what you really can do without if you need to. I am practicing restraint and when I buy an ingredient I want to use it for more than one meal. This requires a little planning ahead, which can be challenging, but it sure helps with the grocery bill.


Recently I had some organic whipping cream left from the night I made pasta for my husbands good friend Ray. ( He loves the pasta so much we nicknamed it Ray's pasta!) I needed to use it up so I made the pumpkin gratin. Additionally I purchased some Gruyere cheese to use in this frittata and also used it in a pumpkin gratin. The asparagus bunch I bought was divided between the soba noodles and the frittata. This is just an example of how I am trying to keep our costs to a minimum but still put some good food on the table. I hate buying something and then not using it or having to through it out.


So here are the ingredients for the frittata:

1 tbsp Olive Oil
1 onion, sliced thinly
Small bunch asparagus, cut into bite size pieces
Salt and Pepper
2 tsp butter, 1 to saute the onions, 1 to coat the gratin dish
1 cup Gruyere cheese, grated
6 eggs
1/2 c milk

In a saucepan, with some olive oil and butter, slowly saute the onion until soft and lightly brown. Be sure to season them with salt and pepper. This usually takes about 20 minutes. (When you get home from work start the onions, then go change your cloths, open the mail, and pour yourself a glass of wine. The onions will be done.) Set aside. In the same saucepan cook the asparagus in a little olive oil, salt and pepper, for 3 minutes until slightly done. Remember, when added to the eggs they will be cooking more in the oven so don't over cook them here.


Lightly butter a gratin dish. Lay the onions on the bottom. Add the asparagus. Grate 1 cup of gruyere cheese and add that to the gratin dish.


In a small bowl whip 6 eggs, add 1/2 cup of milk and some salt. Pour over the other ingredients in the gratin dish. Bake at 350 for 30 minutes. The top should be slightly brown and the middle should not wiggle indicating the eggs are done.


I serve this with a green salad, but then I serve everything with a salad. Getting into the habit of having a salad almost every night is one of the best things we have ever done for ourselves. It's so easy to do, you can buy lettuce in a bag now, and I always make my own vinaigrette. I can change it up depending on the vinegar and oil I use, plus it takes me about 30 seconds to make, and that way I know what's in it and what we putting into our bodies. I also play around with different lettuces, there are do many varieties readily available and most are delish. I usually always combine a few different varieties to make it more interesting.

This frittata served two for dinner and I had one serving leftover for lunch the next day. You know how much I love that!