I never used to like eggs. Back in the day when eggs were the bad boys of cholesterol, I celebrated the fact that I would never have to eat eggs again. Then I slowly realized what the mistake was. Eggs do not need to be paired with bacon or anything else to cover up their taste. Eggs simply need to be good. Free-range, grain-fed or organic - all good eggs. These days, they are even viewed as healthy as well. Still, the appeal of the egg slightly evaded me until one December morning in London, Ontario.
After a long night, eggs are always a good way to wake up. So, one December morning, I picked the frittata from the breakfast menu. This frittata made me love the fluffiness of eggs; it made me see beyond "scrambled" and "over easy". It calls for asparagus, and as there was asparagus available in the supermarket yesterday, I recreated the eggs that started it all.
Frittata with Ham, Asparagus and Sundried Tomatoes
Cook 1/4 cup diced ham. Lightly blanch 5 stalks of asparagus.
Dice 4 sundried tomatoes. Add to 5 organic or free-range eggs & mix. Add 2 Tbsp water.
Pour into frying pan.
Cover & cook over low heat until it looks slightly solid.
Using a plate & circus skills, flip frittata.
Sprinkle grated cheese (pecorino or parmesan), cover and allow to cook until cheese melts.
In Italy, frittatas are not a breakfast dish. Indeed, many egg dishes, including quiches and omlettes are not eaten for breakfast in the countries of their origins. Leftover frittatas can be eaten at room temperature - just don't try to reheat them.
19 hours ago