I made this for a recent family brunch. You will love it and so will your guests. And you’ll love yourself even more for making the effort.
We will be making this dish and so much more for a special hands-on brunch class that I am teaching on Sunday, Jan 30th. Click here to register and soon you’ll be Flirting with Flavors!
ASPARAGUS AND MUSHROOM FRITTATA
5 tablespoons unsalted butter
1 tablespoon olive oil
2 bunches asparagus, cut into bite-sized pieces, bottom 2 inches discarded.
2 bunches scallions, chopped, ends discarded.
1 pint cremini mushrooms, sliced, stems discarded
Salt and freshly ground black pepper
1 baguette, thinly sliced horizontally
A dozen large eggs
1 quart of heavy cream
1 bunch of chives, chopped
8 oz grated cheddar cheese
8 oz grated gruyere cheese
Preheat oven to 350 degrees.
Heat a large skillet, and then add 2 tablespoons butter and 1 tablespoon olive oil. Sauté the asparagus, mushrooms, and scallions about 7 minutes, or until nicely caramelized. Don’t overcrowd the pan—if necessary, sauté vegetables in 2 batches. Season with salt and freshly ground black pepper.
In a large bowl, whisk the eggs with the heavy cream. Add the chopped chives to the bowl. Season well with salt and pepper.
Grease a 3-quart casserole dish with butter on all sides. Line the bottom of the dish with one layer of sliced bread. Top with a generous sprinkling of some cheddar and gruyere. Then add half of the vegetables. Repeat with another layer of bread, cheese and vegetables. Then pour the egg mixture over top of this. Add a few dots of butter scattered over the top of the dish.
Place in the oven to bake for about an hour, or until a knife inserted in the center comes out clean and frittata is puffed and lightly golden on top