Horseradish and Asparagus Frittata

kale-and-roasted-pepper-frittata

Horseradish and Asparagus Frittata

INGREDIENTS
For the horseradish sour cream:
1/2 cup whole milk sour cream
3 tablespoons whole milk
2 tablespoons Bubbies brand prepared horseradish
1/2 teaspoon kosher salt
For the frittata:
2 tablespoons avocado oil, butter or lard
1 medium yellow onion, medium dice
8 bunch asparagus, ends trimmed and cut into 1-inch pieces
10 large eggs
1/4 cup whole milk
1 1/2 ounces shredded sharp white cheddar cheese (about 1/3 cup)
3 tablespoons prepared horseradish
1 tablespoon finely chopped Italian parsley leaves or 1 tsp dried
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
Pinch freshly grated nutmeg

INSTRUCTIONS
For the horseradish sour cream:
Whisk all of the ingredients together in a medium bowl until smooth. Cover and refrigerate until ready to serve.
For the frittata:
Heat the oven to 400°F and arrange a rack in the middle.
Heat the oil in a large oven-safe nonstick frying pan over medium heat until shimmering. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the asparagus, season with salt and pepper, and cook, stirring occasionally, until the asparagus is crisp-tender, about 5 to 6 minutes more.
Meanwhile whisk the eggs, milk, cheese, horseradish, parsley, measured salt and pepper, and nutmeg in a large bowl until evenly combined.
Turn off the heat, pour the egg mixture into the pan with the asparagus mixture, stir with a rubber spatula to combine, and spread the asparagus into an even layer. Transfer the pan to the oven and bake until the frittata is puffed and just set in the center, about 20-25 minutes. Remove the pan to a wire rack and let it cool slightly, about 5 minutes.
Loosen the edges of the frittata with a rubber spatula and slide it onto a cutting board. Slice it into wedges and serve immediately, passing the horseradish sour cream. Goes well with a side salad.

Let me know how yours turned out, Dr. Jenn

asparagus-frittata

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