Morning Glory Frittata

Some of my most inspiring moments are food’s involvement in movies.  Today was no exception.  Here at our house, we have been having several sick days.  Lots of tea has been consumed, and many movies have been watched.  (That is what one is to do when one feels like doing nothing. 😉 )  And after watching multiple “guy” movies, we watched a chick flick, Morning Glory.  The movie served its purpose by making all parties happy and light. I am surrounded by so much sadness and pain, that movies are usually escapes, happy places to visit just for an hour or two.  Morning Glory had all the right “ingredients”  (haha), a spastic girl, a hot guy who is interested in spastic girl, and a job that is time consuming.  (There is more to it than that, but you get the point!) And during turning point in the movie, one of the co-anchors makes a frittata.  After the movie, I was hungry and inspired!  So I dug through my refrigerator and found farmer’s market ingredients that called out “use me!”

Frittatas are beautiful things in the culinary world.  They are like omelets but Italian and not folded.  I made one similar to this on here.   The way I make my frittatas is to sauté the veggies or fillers (anything that sounds good to you, is good), then get the pan really hot, and pour beaten eggs, heat for about 10 minutes, then bake in the oven.  Yum!!!  Some recipes have you cook the eggs until they are firm on the bottom and then flip it.  That’s a bit too difficult for me.  (I have yet mastered flipping stuff yet.  😉   With some biscuits or sourdough toast and fruit salad, this is a yummy easy meal!!!


“Morning Glory” Frittata

1 tablespoon butter
2 tablespoons chopped onion
2 mushrooms, sliced
6 asparagus spears, chopped
1 teaspoon lemon zest
¼ teaspoon thyme
4 eggs
¼ cup half and half
1 teaspoon Italian seasonings
salt and pepper to taste
¼ cup of queso fresco, cubed

Heat a non stick 10 inch skillet over medium heat, and preheat the oven to 350 degrees. Melt the butter, and add the onion, mushrooms, asparagus, and a pinch of salt.  Saute for about 5-10 minutes until onion are translucent and the veggies are softened.  Add the lemon zest and thyme.  Turn up the heat to high heat for about 1 minute.  In a separate bowl, whisk the eggs, half and half, Italian seasonings, and about ¼ teaspoon salt and 1/8 teaspoon of pepper.  Pour into the skillet.  Heat for about 5 minutes while sprinkling the cubes of cheese the top.  Put the skillet into the oven and cook for about 15-20 minutes until the center is just cooked.  Cut into wedges.

Serves 2.

 

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