Frittata di asparagi e funghi

A nice looking tasty frittata!  

     I have posted several frittata recipes in this blog.  Most of my frittatas are composed presentations and not just a mess of ingredients tossed sloppily on eggs.  The chef that showed me how to make frittatas had worked in many Philadelphia Italian restaurants.  His Italian frittatas were always composed and they did look nice on a plate!

     The Italian chef's first name was Denny.  He had a band in the 1960's called Dennis and the Menaces!  Thats a funny name for a band!  Chef Denny had no relation to Denny's restaurants, mentally or genetically.  Denny's is a restaurant where you will never find any gourmet food.  Artificial butter flavored hydrogenated oil is used to cook all breakfast items at chain restaurants and greasy spoon diners.  If you ever wondered why a mad dash for a toilet is necessary after dining at one of those poor quality restaurants, part of the reason comes from the griddle oil that is artificially butter flavored!  The best breakfast restaurants use unsalted butter to cook breakfast with!

     Asparagus and mushrooms are a classic flavor combination that is perfect for a frittata.  The trick to making a composed frittata is to only cook the eggs till they become firm on the bottom half of the frittata, then remove the pan from the heat.  The ingredients can then be placed on the frittata in a composed manner, before finishing cooking the frittata in an oven.  

     The Philadelphia Italian chef always used a frittata topping of a small amount of cheese, a small amount of herb and a light sprinkle of bread crumbs.  He said that not many chefs place the old traditional frittata topping on frittatas anymore.  That was 25 years ago when this Italian chef made that statement!  I'm glad that I never forgot the traditional frittata topping, or it may have become one of the world's lost secrets of the past! 

     Frittata di asparagi e funghi Recipe:  

     All the ingredients for this frittata can be cooked in one pan.  For making several frittatas, it is best to cook the asparagus and mushrooms in separate pans ahead of time.

     Heat a non-stick saute pan over medium high heat.

     Add 2 cups of water.

     Add 1 pinch of sea salt.

     Add about 10 peeled asparagus spears and the sliced tender part of the asparagus stalks.

     Blanch the asparagus, till it becomes al dente.

     Drain the water off of the asparagus spears and pieces and set them aside.  Separate the spears from the pieces. 

     Wipe the pan clean and place it over medium/medium low heat.

     Add 4 pats of unsalted butter.

     Add 1 handful of sliced mushrooms.

     Add sea salt and black pepper.

     Saute the mushrooms, till they are fully cooked and tender.

     Set the mushrooms aside.

     Wipe the pan clean and return it to medium/medium low heat.

     Add 4 pats of unsalted butter.

     Add 2 whisked eggs.

     Add the sauteed mushrooms and asparagus stalk pieces.

     Even the edges of the frittata with a rubber spatula or simply tilt the pan so the eggs "climb the edge" of the pan.

     When the eggs become firm on the bottom half of the frittata, remove the pan from the heat.

     Arrange the asparagus spears on the uncooked top half of the frittata, so they look nice.

     Sprinkle a few pinches of finely grated parmesan cheese on the frittata.

     Sprinkle a few pinches of plain fine Italian bread crumbs on the frittata.

     Season with a pinch of sea salt and black pepper.

     Sprinkle 1 tiny pinch of oregano on the frittata.

     Place the pan in a 350 degree oven.

     Bake the frittata, till the eggs are fully cooked and light brown highlights appear on the edge of the frittata.

     Slide the frittata onto a plate.

     Garnish with an Italian parsley sprig.

     This is a very nice looking frittata that tastes great!  A composed frittata is a pretty sight to see!  Yum! ...  Shawna