A frittata is the ultimate brunch food. Cooked slowly over a low flame, a frittata is basically a crustless quiche. You can make it with any combination of eggs, vegetables, herbs, and cheese.
Since frittatas are often served at room temperature, they’re perfect for make-ahead meals or larger parties. When it’s springtime, I love to use asparagus in just about everything. For this vegetable-packed frittata I’m using a combination of asparagus with earthy shiitake mushrooms and creamy Boursin cheese.
- 8 eggs
- ½ cup heavy cream
- 2 tablespoons thinly sliced chives
- Freshly ground black pepper
- 3 tablespoons unsalted butter
- 8-10 shiitake mushrooms depending on size, sliced into ¼-inch thick strips
- 20 asparagus cut into 1-inch pieces on the bias, ends discarded
- ¾ cup Boursin cheese
- Position a rack in the upper-third of the oven and preheat to 400°F.
- In a medium sized bowl, whisk together the eggs, cream, chives, ½ teaspoon of salt, and freshly ground black pepper. Set aside.
- In a medium-sized non-stick skillet set over medium heat, melt 2 tablespoons of butter. Add in the shiitake mushrooms and cook for two minutes, then add in the asparagus, ¼ teaspoon of salt, and freshly ground black pepper. Cook for another two minutes until the asparagus are just tender; do not overcook.
- Toss in the last tablespoon of butter to coat the mushrooms and asparagus and then crumble the bousin cheese evenly over the vegetables. Pour the egg mixture into the pan and cook, without stirring, until you can see the eggs at the edges of the pan beginning to set, 1 to 2 minutes.
- Place the entire pan into the oven and bake for 10 minutes. Then turn the oven to broil and cook for 1 to 2 minutes, until golden brown. Take out of the oven and let sit for 5 minutes before serving. Flip the entire pan onto a serving platter and slice into 8 equal wedges, or serve the frittata right out of the pan.