Tasty Tuesday-Brunch Frittata

Ahhhh brunch



Mom and dad love brunch.   Mom even keeps an ever changing list  of brunch places to try on her computer and they think nothing of traveling into the city to try a new brunch place.   On the weekends at home they regularly spend time that they could use to make us treats or play with us to make pancakes, and eggs, muffins and what not.  Thats all well and good, but can you believe that other then giving us a few scraps when we dine with them at outdoor cafes or sit begging by the table, they have never made anything brunchy for us!


This situation had to be rectified so this weekend we got mom to make us a Frittata.  The recipe was in Modern Dog Magazine but mom tweaked it a bit by adding blackberries for health benefits and changing the amounts. 


Pooch Friendly Frittata 


5 large eggs
3/4 cup milk
1tbsp oil
1 cup blackberries or any other fruit or veggies your pup likes


Preheat oven to 375.  Beat the eggs and milk together.  Heat the oil in a small skillet over low heat.  Add the eggs and milk and stir over low heat, stirring constantly with a heat proof spatula or wooden spoon, until it thickens and a few curds form.  Then place in the oven for 20 minutes.  


Full Disclosure: Mom burned our Frittata.  She forgot to set the oven timer and by the time she remembered to take it out like this

Cajun Frittata!  We still ate it up though, hounds always appreciate home cooking.


If you want to make a Fritata for the Peeps this is a good one based on an omelet recipe from Tyler Florence (of course a Frittata is just an omelet baked in the  oven)


Asparagus and Herb Frittata (Note mom didn't burn hers!)

8 to 10 spears of Asparagus bottom two inches removed
1 yellow onion sliced
extra virgin olive oil
kosher salt and pepper
12 large eggs
1/2 cup heavy cream
2 tbsp melted butter, cooled
4-8 slices Proscuitto or other ham (optional), chopped
2 tbsp thyme leaves
6 slices sourdough bread 
4 ounces brie or other soft cheese
2 cups arugula salad mix
1/2  lemon
chives for garnish


Preheat oven to 375 Place the asparagus and onion on a sheet pan and drizzle with oil and season with salt and pepper.  Roast 15 minutes and then remove the asparagus and roast 20 minutes more.  Leave onion on.


Whisk the eggs and cream together and beat in the butter.   Season with salt and pepper.  Heat a skillet over low heat and add the eggs.   Stir slowly with a heat proof rubber spatula or wooden spoon until the eggs thicken and a few small curds are visible.  Remove from the heat and scatter over the asparagus, onions, and ham.  Place in the oven to cook for 10-20 minutes until puffed, but not brown, watch closely. 


While the Fritatta is cooking put sourdough bread on a sheet pan and toast in the oven for five minutes.  Remove from the oven and top with slices of the cheese and put back in the oven until cheese melts.  Place the arugula  in a large bowl and drizzle over 1 tbsp olive oil and a sqeeze of lemon juice.  Toss.


Remove omelet from oven and top with the chives.  Serve with the cheese toast and salad.