And it began with this....an asparagus frittata.
And ended with us sitting here:
But this is about my frittata.
Last week, my friend Debbie mentioned that she had made a frittata for her mother's day brunch and also some bacon wrapped asparagus. Those things have stuck in my mind all week.
I'm a very suggestive eater....I don't know any other word for it, and it sounds crude, I know. It's not like I'm eating a banana and "really" enjoying it kind of suggestive, but rather, when I read a book and there is a description of a food item, it nags me until I make it. The same thing happens when my friends mention dishes that they have made. Debbie mentioned it last weekend and that is why I was set on making a frittata this weekend. I made the two become one tho. I made an asparagus frittata.
And it was good.
10 bacon strips, diced
1/2 cup chopped onion
1 pound fresh asparagus, trimmed
1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup half-and-half cream
1.In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain.
2.Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.
3.In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into a pie plate. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
It is 9:29pm Pacific Standard Time....and I think I can get this into "Weekend Cooking". Right....under.....the gun.
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