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)
Serves two.
Ingredients
- 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
Preparation
-
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.
- Keywords
- style and advice,
- food and drinks,
- recipe,
- frittata,
- tasty & sons,
- portland
Photograph by Plamen Petkov
Ratings
Comments
Post a Comment