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Easter Brunch Frittatas, 4/5/12

Chef Mark Abernathy{}{}{} Loca Luna & Red Door

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6 fresh large or XLG eggs{}{}{}

2 Tablespoons Heavy Cream

1 Tablespoon water

Salt & Pepper

1 Tablespoon Olive Oil

1{} Tablespoon{} Butter

1/4 cup onion{}{} chopped

6 asparagus stalks cut into thin 1/2 inch slices

5 - 6 button mushrooms{} sliced

1/2{} cup grated Parmesan Reggiano plus 2 Tablespoons{}{} (set aside)

1/2{} cup mozzarella{}{} shredded

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Beat the eggs, cream & water. Stir in the 1/2 cup of Parm & Mozzarella. Set aside.

In a 8 -10" skillet (preferably non-stick) on med-low heat saut the onions in the Olive Oil and butter until clear. Add the Asparagus and saut for 2-3 minutes. Add the mushrooms and saut another minute. Stir the egg mixture and add to the pan. Cover and cook for about 6 - 8 minutes until the mixture set up. Remove the cover and sprinkle the top with the remaining 2 tablespoons of Parmesan Cheese and cook for about 2 minutes until top browns.{}

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