How to Make the Perfect Breakfast at Home
Be serious: You're not going to make a quiche. This vegetarian frittata, from John Gorham's creative new brunch spot in Portland, Oregon, is a stellar substitute. The crunchy asparagus, earthy mushrooms, and creamy eggs will have even the most finicky "skinny bitch" asking for seconds—just don't let her see the butter.
Adapted from Tasty & Sons in Portland, Oregon (128 NE Russell St., 503-621-1400; tastynsons.com)
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 spring onion or torpedo onion, thinly sliced
- 8 fresh morel mushrooms, rinsed, drained, and thinly sliced
- 12 thin asparagus spears, cut into 2-inch pieces
- 6 large eggs
- 3 tablespoon crème fraîche or sour cream
- 1 teaspoon lemon zest
- 1 teaspoon finely chopped chives
Preheat oven to 450°F.
Heat the butter and olive oil in a 9-inch oven-safe pan over medium-high heat until the butter begins to bubble.
Add the onions and morels, season with salt and pepper, and cook, stirring frequently, for 3 minutes.
Add the asparagus, season again, and cook until the onions are translucent and the asparagus is cooked through but still crisp, about 3 minutes more.
In a medium bowl, whisk together the eggs, crème fraîche, and lemon zest with salt and pepper to taste until well combined.
Add the egg mixture to the pan, move the pan to the oven, and bake until all of the egg has set except for the very center, about 5 minutes.
Sprinkle with the chives and let the frittata rest until the egg has firmed up completely, about 5 minutes.
Slice into six to eight pieces.