Recipe: Tomato and Asparagus Frittata
21 Sep
In my book, eggs are a must have item when you’re eating brunch. Frittata is a baked version of omelet, or a crustless version of quiche. I really hate it when omelets become soggy from the moisture releases from vegetables, so baking the eggs ensures that the eggs will be light and fluffy. And it’s a great way to use leftover vegetables that are in my fridge!
I actually made this frittata for my friend Sharon’s bridal shower, as a part of a complete brunch menu. I thought this would be a good way to incorporate eggs into the menu for a bunch of people.
I made it the night before, and heated up in the oven right before serving. I unfortunately forgot one of the pans at home, so we didn’t have enough to go around. At first, I was really upset at myself for forgetting but there was nothing I could do at that point.
Happy bridal shower, Sharon!
