colazione / breakfast recipes

asparagus & rapini frittata

April 14, 2017

happy easter! it’s calling for 20 degrees this weekend in the city so i am ELATED. it’s supposed to rain, but that will not but a damper on my mood at all. 20 degrees you guys!! i’ve been waiting for this day for what feels like an eternity. i’m not going home for the weekend, but i am making a special trip to the bulk barn in my area to get a very large bag of mini eggs (both the chocolate AND the malted ones of course), and hopefully cooking up a storm.

i feel like easter weekend is a very “brunchy” weekend – easter brunch just has a nice ring to it. it’s a time to be drinking many, many mimosas, eating eggs benny and wearing pretty pastel colours (or maybe that’s any given spring weekend for you, if so, can i come?). if you are hosting a brunch, i have the perfect recipe for you: asparagus and rapini frittata. i grew up eating frittata – my dad makes the best ones full of potatoes, little cubes of my nona’s cured sausage, and lots and lots of cheese. he uses a whole carton of eggs, which we always think is *way* too much,  but then the two of us demolish the whole thing with half a loaf of very generously buttered toast. and then we nap; sounds like the perfect long weekend plan, no? essentially a frittata is just ingredients whisked with eggs and baked at a low temperature – but the beauty of it is that the possibilities are endless. it’s also super simple, which makes it perfect for a boozy brunch. it requires little prep, you toss it in the oven, and then pour yourself another glass of bubbly.

asparagus and rapini really feel like spring, and also makes me feel like i’m being healthy (it counteracts all of the mini eggs i’ve been eating). i added some creamy boursin cheese because i had it in my fridge *only* because the sample girl at the grocery store last weekend tempted me. the one important note involves the rapini – you need to blanche your rapini first, then drain and chop before you add to the eggs. this step seems annoying but is v.v important! blanching rapini brings tames the bitterness and coaxes out a little sweetness from the greens.

bon voyage my friends, i am headed to the gym and then on my journey into the depths of the bulk barn mini eggs bin. may your weekend be filled with sticky fingers from too many peeps, pink tulips, and many mimosas!

asparagus & rapini frittata
*serves 6

8 eggs
1 small bunch asparagus, ends trimmed
1/2 bunch rapini, blanched & chopped
1/3 – 1/2 package boursin cheese
2 tablespoons olive oil
1 teaspoon chilli flakes

preheat the oven to broil. heat the olive oil in a cast iron pan or other oven proof pan over medium heat until shimmering. add the asparagus and cook for about 5 minutes, tossing occasionally until just tender crisp. turn heat down to low and keep the pan on the burner.

while asparagus is cooking, whisk eggs until uniform pale yellow. stir in chopped rapini, lots of pepper and chillies then pour into the oiled pan. crumble boursin cheese over top of eggs, then arrange the asparagus stalks on top, very gently pressing into the egg. let cook on low heat until edges are just beginning to set, then put into the pre-heated oven. let cook until middle is just set – about 5 minutes.

remove, let cool slightly, then cut into wedges and serve. finish with a sprinkle of herbs, sea salt, and chilli oil! it’s perfect with greens on the side, or sandwiches between two pieces of buttered toast.

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