Springtime seems to be just around the corner already. Well, living in Florida certainly makes it seem sooner than I would wish. I'll admit it right off the bat. I'm that person you resent who actually prays for snow and long winters. What can I say, i'm a weirdo who loves, and I mean loves what most consider dreary weather. Rainy day, chilly overcast skies, blizzards, downpours - you name it. For some reason this weather makes me enjoy a cup of coffee about 10x more. And going to a movie during a thunderstorm, ah - nothing like it. So no snow in Florida (near me at least), but I'll be sure to get some rain. Though it'll be humid rain. Spring will bring rain. I'm learning to welcome the dreary weather in Florida, even when it is 70 degrees in early March.
So, in the effort to enjoy what seems to be spring already I figured I'd make a spring-y meal.
I'm not always one who wants breakfast for dinner, or eggs at all for that matter. Lately but I guess I've been craving them. That and just needing variety and found this recipe in an old Bon Appetit magazine - right after they revamped the cover. I seriously could cook every recipe in that magazine, every thing always looks so good. Now that Gourmet is no more -sigh - it narrows down my list of recipes to make. This one I found is from an older issue that I tweaked a bit. It is an leek and asparagus frittata. And it didn't hurt that asparagus is in season and has been on sale at Publix. This recipe is only slightly different than the original.
Leek and asparagus frittata
2 tbls. olive oil
1 cup of chopped leeks (white and pale green parts only)
1 12-oz bunch of thin asparagus trimmed and cut diagonally into 1-inch pieces
1 cup of sliced stemmed shiitake mushrooms
8 larges brown eggs
1/2 of grated Parmesan cheese
1/2 tsp. sea salt
1/2 tsp. of ground black pepper
Preheat broiler. Heat olive oil in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and saute 4 minutes. Add asparagus and shiitake mushrooms, sprinkle with salt and pepper. Saute until tender for about 7 minutes. Whisk eggs, 1/4 Parmesan cheese, remaining salt and pepper in a bowl. Add eggs to skillet and fold gently to combine. Cook until just about set. Top off the eggs with the remaining Parmesan cheese. Broil until frittata is puffed and cheese begins to golden on top, about 3 minutes. Cut in wedges.
Leftover ideas - make a cold sandwich with wholegrain bread or an english muffin. Or you could top off a spring mixed salad with a slice.
Yum. Good stuff.