a shameless self-promotion . . .
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This is my entry for this week's Weekend Herb Blogging round up. The blogging event was started by Kalyn from Kalyn's Kitchen. Kalyn is also serving as the host this week.
On Saturday, when we were enjoying dinner at Urban, one of our friends spoke about having breakfast in bed and what a treat it had been. I did my usual 'wow, wouldn't that be wonderful!' with heavy emphasis. Of course it went nowhere.
Paul's response: 'it would be messy.'
What he doesn't get is how nice it would be to be pampered once and awhile. In the ten years we've been together I don't believe I have EVER had breakfast made for me. The dishes get done, laundry washed, and trash taken out, but a nice omelette once and awhile might not be amiss.
Anyway, time to clamber down from my high horse.
So, I didn't get breakfast in bed (or even served to me at the table) on Sunday. Sunday is the one day of the week where we enjoy a more leisurely breakfast (as compared to the ten minutes we have during the week prior to racing for the train). I whip something together, we brew a pot of coffee, and eat, drink, and read the Sunday papers. Heaven!
This week I looked in the fridge and decided to whip together a fritatta made with whatever ingredients we had on hand. The great thing about this dish is it is so flexible - you really can toss in whatever ingredients you have on hand. I like to mix it up and use diffierent herbs depending upon what I have readily availble in either the garden or the refrigerator.
1 tablespoon butter
1/2 cup chopped onion
1 cup cooked ham, cubed
10 asparagus spears, cooked, chopped into 1 inch lengths
1 cup shredded Gruyere cheese
1 tablespoon assorted fresh herbs (I used oregano, thyme, savory, and rosemary), chopped
5 eggs, beaten
1/2 cup low-fat buttermilk
1/4 tsp salt
1/4 tsp pepper
Pre-heat oven to 350 degrees.
Melt butter in a large, oven-proof frying pan. Saute the onion in the butter until transparent (about 4 minutes). Add the cooked ham and asparagus and saute until warmed through. Mix in the fresh herbs. Remove from heat.
Cover the onion, herb, ham, and asparagus mixture with the cheese.
In a separate bowl beat the eggs. Add the buttermilk, salt, and pepper. Beat until well blended.
Pour the egg mixture over the onion, herb, ham, asparagus, and cheese mixture.
Bake in the oven until cooked through/set (about 30 minutes).
Cut into wedges and served immediately.
We enjoyed our fritatta with fresh fruit and cranberry/walnut toast. It was a quick breakfast and a great way to use up some leftovers!