Berkshire— Summer gives us permission to slow down, to stay in bed for a few more minutes, to soak up some sun, to plan and take great vacations. I was thinking about having a little extra time to spend doing what I love and that led me to breakfast. Breakfast is my favorite meal by far. Francesco said the classic breakfast in Italy is brioche and cappuccino, but I was craving quiche or a frittata. He said that back home on the farm, a frittata would be eaten for lunch in a hollowed-out baguette and the bread that was removed would be used for meatballs. I will happily eat a frittata for breakfast, lunch, or dinner. Especially one with fresh-from-the-garden cherry tomatoes and earthy asparagus. The great thing about frittatas is they don’t take long to make but they can easily be part of a leisurely Summer breakfast. Here is Francesco’s Frittata Recipe.
Francesco’s Frittata
8 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 small onion, diced
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 cup cherry tomatoes, halved
1/2 cup shredded cheese (such as cheddar or mozzarella)
Fresh parsley, chopped (for garnish)
Preheat the oven to 350°F
In a large bowl, whisk together eggs, milk, salt, and pepper until combined.
Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
Add the asparagus pieces to the skillet and cook for another 5 minutes, until slightly tender.
Pour the egg mixture over the vegetables in the skillet. Arrange the cherry tomato halves on top and sprinkle with shredded cheese.
Cook for 5 minutes on the stovetop, then transfer the skillet to the preheated oven.
Bake for 15-20 minutes, until the frittata is set and the top is golden brown.
Remove from the oven and let cool slightly. Sprinkle with chopped parsley before serving.
Cut into slices and serve warm.
