Easter Brunch Frittatas, 4/5/12 - KATV - Breaking News, Weather and Razorback Sports

Easter Brunch Frittatas, 4/5/12

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Chef Mark Abernathy    Loca Luna & Red Door

 

6 fresh large or XLG eggs   

2 Tablespoons Heavy Cream

1 Tablespoon water

Salt & Pepper

1 Tablespoon Olive Oil

1  Tablespoon  Butter

¼ cup onion   chopped

6 asparagus stalks cut into thin ½ inch slices

5 - 6 button mushrooms  sliced

½  cup grated Parmesan Reggiano plus 2 Tablespoons   (set aside)

½  cup mozzarella   shredded

 

Beat the eggs, cream & water. Stir in the ½ cup of Parm & Mozzarella. Set aside.

In a 8 -10" skillet (preferably non-stick) on med-low heat sauté the onions in the Olive Oil and butter until clear. Add the Asparagus and sauté for 2-3 minutes. Add the mushrooms and sauté another minute. Stir the egg mixture and add to the pan. Cover and cook for about 6 - 8 minutes until the mixture set up. Remove the cover and sprinkle the top with the remaining 2 tablespoons of Parmesan Cheese and cook for about 2 minutes until top browns. 

  • EntréesMore>>

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