Simple Asparagus, Ham and Gruyere Frittata

Ingredients
-1 1/2 pounds organic Yukon Gold potatoes, unpeeled, washed, cut into 1″ pieces
-2 cups fresh asparagus spears, woody parts trimmed, cut into 1″ pieces (spinach works too)
-1 bunch green onions finely chopped – you could also opt for shallots or onion here instead
-1 cup Canadian bacon or smoked ham cut into 1″ pieces – or go meatless with sauteed mushrooms
-1 cup grated Gruyère cheese or substitute for any cheese you like, or simply leave it out, it’s all good
-8 large eggs, whisked
-1 teaspoon salt or to taste
-fresh ground pepper
-1/4 cup EVOO or any infused olive oil of your choice.

Directions
Preheat the oven to 375 F.

Place the cut potatoes in a medium pot, cover with water, and bring to a boil over high heat.  Boil for 5 minutes, drain, and reserve.

In a large, heavy, oven-proof skillet (a 12″ cast iron is ideal here) heat the olive oil over medium high heat.  Add the potatoes and cook until golden brown, turning once.  Add the green onions, asparagus, and saute over medium heat for another 2 minutes.

Whisk together the eggs, salt, cheese, and pepper.  Pour over the potatoes directly into the pan, shake the pan a couple times gently to distribute the egg, and pop the pan in the oven for 20-25 minutes, until the egg is set and the top is golden brown.

Remove from the oven, and run a knife along the inside perimeter to loosen from the pan. Allow to cool in the pan for 10-15 minutes,before inverting onto a serving plate.  Cut in slices and serve with a lovely salad of baby spinach or arugula dressed with Milanese Gremolata whisked with Sicilian Lemon White Balsamic for a light, healthy meal.

Serves 6-8

Posted in Breakfast, Recipes

Caramelized Broccoli and Cauliflower Croquettes with Poached Eggs and Gremolata Hollandaise

Caramelized Vegetable Croquettes
2 cups coarsely mashed Yukon Gold potatoes
1 cup broccoli florets, coarsely chopped
1 cup cauliflower florets, coarsely chopped
1 medium shallot, thinly sliced
2 cloves garlic, minced
1/2 cup + 2 tablespoons EVOO for sauteing & frying
1/3 cup cherve (fresh goat cheese) creme fraiche, or sour cream
1/3 cup freshly grated Pecorino Romano
fresh ground pepper
2 large eggs beaten
2 cups panko bread crumbs
mixed baby greens (optional)

Gremolata Hollandaise Sauce*
3 large room temperature egg yolks
1 tablespoon freshly squeezed lemon juice
1 tablespoon Sicilian Lemon White Balsamic
1/2 cup unsalted butter
1/2 cup  Milanese Gremolata Olive Oil
1 teaspoon kosher salt
freshly cracked pepper (optional)

Directions

Heat the butter and olive oil in a small sauce pan until very warm, about 180 degrees.  In the bowl of a food processor or in the jar of a blender, add the vinegar, lemon juice, salt, pepper, and egg yolks.  Process briefly to blend everything.  With the motor running, slowly drizzle in warmed olive oil and butter.

*Raw egg warning

In a saute pan set over medium-high heat, add two tablespoons of extremely fresh, low FFA below .3, high phenol (above 300 ppm) fruity-green extra virgin olive (EVOO) such as  Picual.  Add the shallots, broccoli, and cauliflower and saute until golden brown, and slightly caramelized (about 20 minutes) add the garlic at the last minute.

Add the coarsely mashed potatoes to a large bowl and add the goat cheese, pepper and salt.  Add the caramelized veggie mixture to the potatoes and mix gently, keeping the veggies in tact as much as possible.

Add the beaten egg to wide flat container or bowl, and add the Panko bread crumbs to another bowl. Season the egg with a little salt.

Once the potato mixture has cooled enough to handle, form six patties, about 4″ wide and 1″ thick.  Dip each patty in to the seasoned egg, and then in to the Panko bread crumbs making sure to gently press the crumbs on to the patty.  Set the patties on to a lined baking sheet and set aside.

Heat 1/2 cup of Picual or other EVOOin a wide heavy saute pan over medium-high heat until it reaches 325 on a deep fry thermometer.  Pan fry the patties until golden brown on both sides – set aside on a lined baking sheet.

Poach 6 large eggs

 

To assemble, arrange the mixed baby greens on the plate.  Top with the warm veggie patty. Set a poached egg atop the veggie patty and ladle the Hollandaise over the top.