Tuesday, June 19

Frittata, Please?

A couple weekends ago, the mister flew to Sand Diego for his Navy Reserves weekend. Did I mope? Nope. Not a bit. Not because I didn't miss the man, because I always do. There is one teeny little perk to having my man gone a couple of days. Onions. I love them, the mister HATES them. He tells people he is allergic. Should anyone ask his reactions to those most vile vegetables? His response is usually something like this, 

"It's terrible. I break out in gags all over my body!" 

He has no shame. And, on more than one occasion, he has officially forbidden me to bring onions into our home when he is about. I am completely serious. 

Well, I may have broken down while the mister was gone, and brought home my first onion in a couple of years! One of my favorite things to make with onions are frittatas. They are kind of a glorified omelet, I guess, only easier to make. And they taste best with loads and loads of sautéed onions!

I think I made these three times in the two days the mister was gone. With half an onion left from his weekend end away, I went ahead and made one last frittata yesterday, enough for breakfast and lunch (I just had to finish that savory little guy)! 

When the mister came home for lunch yesterday, he immediately smelled the onions still wafting about the kitchen. Alas, I had to confess that I had, indeed, cooked onions whilst knowing of his imminent return (did I mention he also breaks out in gags at the mere smell of cooking onions?). He rolled his eyes at my sheepish confession and gave me a rather meager hello smooch. Apparently onion breath is also a no-no. 

Alright, I deserved it. 

"What? I couldn't throw the last bit out!"

I knew going into this marriage that I would be leaving onions and mushrooms behind. That was a sacrifice I was more than willing to make. But, I do love the rare occassions when I can indulge in those most savory delights! 

Here is a very flexible recipe, should you want to whip some up for yourself. I don't tend to measure anything for this recipe, so here are my best guesses:


1 TBL olive oil
1 TBL unsalted butter
Half a medium white onion
1 C chopped asparagus (tough ends removed)
salt & pepper
5 eggs
2 TBL heavy cream
shaved Parmesan

Preheat your oven to broil.

Heat up the oil and butter in your pan over medium high heat. Then put those onions and asparagus to work! Throw them in there with some salt and paper, till the onions become slightly transparent and the asparagus softens (but don't let them get mushy!).  While those are cooking, whipped your eggs and cream together with a fork. Once the veggies are ready, pour in your eggs and cream. I don't mess with storing things up in the pan, just let them be! Cook for 4 or 5 minutes or until the eggs set on the bottom and start to set up on top. Sprinkle some shaved Parmesan over the whole thing, as much or little as you like. Then, place the whole pan in the oven under your broiler for about 3 minutes. The top of the frittata should puff up a bit (very pretty) and be lightly browned. 

I like to cut mine up with a pizza cutter and eat them in slices. For some extra yumminess, I added some homemade Creme Fraiche! See it all melty on top?!

Do your husbands have negative views on ingredients that you happen to love? 


  1. AnonymousJune 19, 2012

    hey sis, the mister gona be gone for 2 weeks soon...time to bring out more of the onions....!!!!

  2. Thanks for the reminder of such a yummy breakfast. I made a frittata this morning although with broccoli & red onion. Didn't have any creme fraiche so we topped it with tzatziki sauce. Delish! xoxo