eat | Leek and Parmesan Frittata and Perfect Side Dish

I was totally smitten with these eggs. I loved their unique blue and blush hues. And with Easter coming up I feel like I've done everything with eggs - paint, dye, make crayons - but cook with them!

Brunch has become my favorite meal & favorite way to have friends over now that we have little kids with early bedtimes. These would make the perfect brunch frittata. 

I used yet another of Gwyneth's recipes (you can enter to win a copy here). Everything out of her book has been delicious. I'm pretty darn impressed. Her recipe called for leek & gruyere. I had parmesan on-hand and used that instead.

The frittata required required less work and less time and it still turned out better than my usual method. I didn't stir the eggs at all before putting it in the oven, and it stayed in there exactly 8 minutes. The consistency turned out perfectly - cooked through but still fluffy.

I'm terrible at remembering to get a shot of the food on the plate. We're always too busy eating it! And when it dawns on me afterward there is such a pitiful amount left that it's not worth the effort.

So instead I'll give you the perfect side dish to go with the frittata - asparagus wrapped with prosciutto. The perfect impressive-looking-but-easy recipe.

Leek and Parmesan Frittata
Recipe adapted from My Father's Daughter

1 Tablespoon EVOO
1 large leek, thinly sliced
Kosher salt
Fresh ground pepper
8 organic large eggs
1/2 cup milk
About 1/2 cup parmesan cheese

Preheat oven to 375 degrees. 
Heat olive oil over medium heat in a cast iron skillet. Saute leek slices until soft and browned, 6-8 minutes.
Meanwhile, beat eggs, milk, salt and pepper in mixing bowl. Pour over leek slices. Let it cook for about 5 minutes or until just set on the edges (the middle will still be very runny). Sprinkle cheese on top. Stick it in the oven for exactly 8 minutes; it should be just set throughout.

Asparagus wrapped with prosciutto
Recipe adapted from FOODjimoto via Sampson Nissa

1 package prosciutto

1 package fresh basil

1 bunch asparagus

Balsamic vinegar 

Wash the asparagus and cut the tough ends. Drizzle with EVOO and kosher salt. Either grill or roast until soft.

To make the rolls, take a piece of prosciutto and place a couple of basil leaves at one end. Add asparagus spear and a few drops of balsamic vinegar. Add another leaf of basil if you have plenty. And roll them up. Voila!