Apparently, I apologize a lot.
It’s funny, because I really don’t apologize that much in real life. Mostly because… I’m perfect.
Just kidding. I’m definitely not perfect.
But just for that, I will say this: I am not sorry for having not posted in a couple of weeks.
Why? Because I’m busy as hell.
Anyway, I’m celebrating my birthday tonight. The weather is perfect. I spent the morning making this frittata. I’m on an asparagus kick right now. Did you notice?
Recipe after the jump. I have to go put on an oversized UCLA shirt and jorts for a barbecue.
Roasted Asparagus, Leek, and Feta Frittata
WHAT YOU NEED:
1 bundle of fresh asparagus – I prefer the thinner stalks
Garlic salt, pepper to taste
2 Tablespoons olive oil
10 large eggs
1/3 cup heavy cream
2 leeks, sliced
1 cup feta cheese
1 Tablespoon unsalted butter
Fresh Parmesan cheese, as garnish
WHAT TO DO:
First, you must roast the asparagus. You could saute it, but roasting asparagus is to die for. Trim the tough edges off of the ends of the asparagus. Then, toss in olive oil, salt, and pepper. Line a baking sheet with foil, and spread the stalks evenly. Bake at 450 degrees for 15 to 20 minutes, until the asparagus is sizzling and cooked through.
Then, whisk your eggs in a large mixing bowl with the heavy cream and feta.
In a skillet, melt your butter, and saute your leeks until they start to brown on the edges – about 10 minutes, stirring frequently. When cooked, lower your oven to 350 degrees. Remove the skillet from the heat, and pour the egg mixture into the pan. By hand, place the roasted asparagus in the pan, evenly spread out. Then, bake at 350 for 25 minutes. Serve with plain Greek yogurt.