This is a mighty frittata. Mighty on flavor, looks, and health. Three of the top things I strive for when I want a good meal. Next on the list is to be filled up without that heavy feeling. This frittata meets all of the above.
I picked up yet another bundle of asparagus, I swear every year I can never get enough of the stuff, and planned the next meal I would enjoy them with on the drive back home. I've been eating them roasted with herb butter, in pasta, and lightly steamed with a squirt of lemon and a drizzle of olive oil, but I thought it was time I prepared them with eggs. Asparagus and eggs seem to be made for each other, don't you think. They both prepare a pretty quick meal too.
This frittata would be nothing though without the cilantro chile sauce. This sauce is amazing. If you don't make this frittata, for whatever reason, at least make this sauce. It's that good. Scott asked if he could eat it with tortilla chips like it was salsa, and I kind of want to put it on everything now.
The cilantro chile sauce is not very spicy. I used canned green chiles and it worked perfectly. I also didn't exactly measure everything perfect, but then again I hardly ever do, so feel free to add more garlic, cumin, salt, whatever to your taste. At the last minute I decided to throw on some sunflower seeds for added crunch, they're not necessary but a nice little extra thrown in.
Did you happen to notice those lovely greens on the plate above? Now that Spring is finally here I've been enjoying all the greens growing on our little porch garden. Aren't they pretty, nothing beats organic greens picked minutes before you eat them. Ok, I'm done, just had to share that.
Asparagus Frittata with Cilantro Chile Sauce
Adapted from 101 cookbooks
Cilantro Chile Sauce
2 large garlic cloves
1/2 cup olive oil
2 tablespoons fresh lemon juice
1 small bunch cilantro
1 green (serrano) chile, seeded
2 pinches ground cumin
a couple pinches of salt
6 large eggs
1 tablespoon olive oil
1 small yellow onion, chopped
about 2 cups asparagus, trimmed and cut on the diagonal into 1-inch pieces
handful of sliced mushrooms
1/4 cup goat cheese, crumbled, optional
2 tablespoons sunflower seeds, optional
Preheat oven to 450˚F
To make the cilantro chile sauce, puree the garlic, olive oil, lemon juice, cilantro, chile, cumin, and salt until smooth. Taste and add more salt if needed. Set aside.
In a medium bowl whisk the eggs with a small pinch of salt. Set aside. In a 9-inch ovenproof non-stick skillet over medium high heat add the olive oil, onion, and another small pinch of salt. Saute, stirring constantly until the onion begins to brown, 5-7 minutes.
Add the asparagus and mushrooms, cook for about 5 minutes more, or just until tender. Slide everything out of the skillet onto a plate and set aside.
Turn down the heat a bit. Using the same skillet, add the eggs and cook over medium-low for about 5 minutes or until the eggs are just set and there isn't a lot of liquid running around the pan. To do this, run a spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs roll underneath and cook. Drizzle the eggs with a few tablespoons of the cilantro chile sauce. Now sprinkle the asparagus mixture over the top.
Place the skillet in the oven and cook for about 9 minutes, or until well set and puffy. If you would like, sprinkle the top with crumbled goat cheese and sunflower seeds for the last 2 minutes of the baking time. Remove from the oven, cut into wedges and serve.