Outside my window is all bright yellow sun and green leaves and so I decided to make myself something to match.
There is an awesome frittata that they serve at Good in the West Village. This is a similar (but not really!) version.
What I love about their Country Fritatta is the creamy ricotta cheese and the fresh green of the arugula.
I don't have arugula here but one of my favorite combinations is eggs and asparagus.
So I did that instead. Here we go.
Asparagus Frittata
Ingredients:
1/2 slice of bacon, fried
1 whole egg + 1 egg white
1 tablespoon skim milk
4 asparagus spears
1 tablespoon parmigiano reggiano
1 tablespoon chopped onion
1 tablespoon ricotta cheese
1/8 teaspoon chopped fresh parsley
Salt and Pepper to taste
I fried about a half a slice of bacon. I wanted the taste - but nothing too fattening. I used the minimal leftover bacon grease to cook the eggs, adding a quick spritz of vegetable oil cooking spray.
I whisked 1 whole egg + 1 egg white with a splash of skim milk, salt and pepper.
....and added it and left it over medium heat while I threw in the rest.
I tossed in some chopped asparagus.
And then grated some parmigiano reggiano. Pricey - but worth every penny.
This guy's about to meet the freezer. I'll keep it in there till I make pasta sauce. I love to throw the rinds in to season sauce.
But I digress.
Whoops. Here's where I decided I'd like a little chopped vidalia onion so I threw that in too. It would have been better to add it before the eggs actually but it worked out alright.
Then I put it in the oven for 12 min at about 325.
Then I took it out, folded it over (which makes it kind of not a frittata but whatever) and added a tablespoon of ricotta mixed with fresh parsley and seasoned with black pepper.
And then I ate it.
And it was as good as Good.
Well...almost. At Good I don't have to clean up after myself. ;)
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