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Lazy Sunday Recipes
Description:
Open-Faced Skillet Roasted Fritatta
Last weekend, I whipped up a magically levitating Italian fritatta for two. It came out so well that I wanted to share the recipe with you! A fritatta is the perfect destination for all of your farmer's market finds. Feel free to substitute whatever fresh veggies suit your (and her) palette. Mangia!
Tomasparatto Soup w/ Avocado Bruschetta
See, I'm making up words again! This is yet another dish inspired by my frequent trips to farmer's market, made with straight-from-the-vine heirloom tomatoes and asparagus. Perfect for a cool San Francisco day.
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Ingredients: Print Ingredients
Open-Faced Skillet Roasted Fritatta
1 bunch asparagus (10-12 spears)
2 ounces fontina cheese, diced into 1/4" cubes
4 eggs
1/4 cup half & half
2 tablespoons grated Parmigiano cheese
1 large heirloom tomato, sliced (sub: 1/2 basket sweet cherry tomatoes, halved)
2 tablespoons butter
Salt & pepper to taste
2 tablespoons chopped basil
Olive oil
Tomasparatto Soup w/ Avocado Bruschetta
8-10 asparagus spears, blanched (or, the reserve pieces from the recipe above)
1 large heirloom tomato, chopped
2 tablespoons olive oil
2 tablespoons Parmigiano cheese
1 teaspoon lemon zest
1 cup heavy cream
2 tablespoons chopped basil
2 tablespoons creme fraiche
1 tablespoon finely chopped dill
1 teaspoon dijon mustard
1 ripe avocado
4 slices good bread, brushed with olive oil & lightly toasted
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Prepare:
Open-Faced Skillet Roasted Fritatta
In a pot of boiling water, blanch the asparagus for 2-3 minutes. Remove from heat; rinse in ice water. Cut the asparagus spears 1" from the tip. Reserve the bottom pieces for the recipe below, if desired.
Crack the eggs into a mixing bowl, and whip together with the salt, pepper & cream until very foamy. Place a cast iron skillet over medium heat; when the skillet is hot, add the butter and tilt the skillet to coat with melted butter; immediately pour in the foamy egg mixture. Do not stir! The eggs will rise in the pan very quickly. Sprinkle the asparagus tips & fontina cubes over the top. Arrange the tomato slices in a circle on the surface; dust with parmigiano cheese.
Remove skillet from stove and place it under the broiler in the oven for 1-2 minutes, or until the top becomes golden brown and the Parmigiano melts completely. Remove from oven; sprinkle with basil leaves. Drizzle with olive oil.
Place the fritatta on a large serving plate. Cut into slices, pizza-style, and serve while warm. Enjoy with a bottle of chilled Billecart-Salmon or your favorite sparkling wine. A bowl of fresh strawberries would be the final decadent touch. Now that's a good Sunday morning!
Tomasparatto Soup w/ Avocado Bruschetta
In a small saucepan, combine the blanched asparagus, tomatoes and olive oil. Bring to a light boil; remove from heat and cool slightly; pour into a blender and blend until smooth. Pass blended mixture through a fine sieve. The resulting mixture will have a velvety consistency. Place the strained mixture into a fresh saucepan; add cream, lemon zest & grated cheese. Salt and pepper to taste. Heat slowly over low flame, allowing some of the liquid to evaporate until you are left with a thick, dense soup.
Slice the avocado and place one slice atop each piece of toasted bread. Divide soup into two serving bowls. Garnish with a tablespoon of creme fraiche, a dot of dijon mustard and a sprinkle of dill. Serve with the avocado toast.
I like to enjoy this with a crisp, fruity white or an elegant, silky red - some of my recent favorites are the Honig Sauvignon Blanc and the Coho Pinot Noir. Whatever you're drinking, savor every bite - and take a moment to smile at the person across from you. Life is good!
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How To Serve:
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Click here for a printable version of the recipe.
E-mail this recipe to a friend.
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