These individual sized fritattas are packed with asparagus and leeks, and subtly flavored with cheese. Feel free to play with the recipe by adding some diced meat such as bacon, ham and sausage and varying the vegetables or type of cheese. They are a clever way to serve an egg dish at a brunch and can be frozen and reheated in the microwave.
cooking with friends kitchen
2 tablespoons olive oil
1 large leek, dark ends removed, cleaned and chopped
2 cups asparagus, cut into 1/2 inch pieces (tough ends discarded)
1/2 cup grated romano cheese
2 tablespoons chopped chives
1/2 teaspoon salt
5 or 6 eggs
1/2 cup half and half
pepper to taste
Pre-heat the oven to 350 degrees. Spray a muffin tin well with baking sray, making sure to cover the sides as well.
In a large skillet, heat two tablespoons olive oil. Sauté the leeks, seasoning with some salt and pepper for about 5 minutes. Set aside. In a large bowl, whisk together the eggs and half and half until well blended. Add the leeks, asparagus and cheese.
Distribute the mixture evenly among the 12 muffin tins, filling each 3/4 of the way up. Sprinkle with chives. Bake for approximately 25 minutes until set. You may have to place them under the broiler for a minute or two. Let them cool for a few minutes (but not longer), loosen the edges with a knife and gently lift them out of the pan. Serve or freeze.
If freezing, place on a baking sheet lined with wax paper and then freeze uncovered for approximately two hours until firm. Transfer to a freezer bag and make sure to squeeze out air before sealing. To reheat, place individual fritatta on a plate, covered with a moistened towel, and microwave on high for approximately 80 seconds.