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Tuesday Recipe Club: Pesto Frittata with Roasted Asparagus

March 21st, 2006

Perfect for brunch, or a nice fattening dinner. Makes two to four servings, depending.

Bon appetit!


Pesto Frittata with Roasted Asparagus

One package shredded frozen hash browns
Vegetable oil
Salt and pepper

Fresh asparagus, washed and with ends trimmed
Olive oil
Salt and pepper

Three or four eggs, beaten
One small tub pesto
8 oz. cream cheese (softened)

First, cook the hash browns according to package directions. I usually use about three times as much oil as I should, cuz I like my hash browns crispy and grizy and good. Don’t overcook, though, because you’ll be cooking them a little more, later, when you do the eggs. After they’re done, remove from pan (you’ll be re-using pan), put in a covered dish and set aside on counter.

Preheat oven to 425 degrees. Oil a roasting pan. Place aspargus spears in it, flip around to cover with oil. Bake for 10 minutes, or so, until done. Transfer to cutting board; chop into small pieces.

Blend pesto and cream cheese together; set aside.

Heat up pan you used for hashbrowns. (More oil, yes. I never said this was Weight Watchers, ‘k?) Make the beginnings of a nice little omelet. Do you know how to do this? It’s easy. Over medium heat, pour eggs into thin-as-a-pancake layer in pan, then keep letting edges run over and cook. You’ll get a feel for it. Then, when they’re still runny (and on one side of the omelette only) layer pesto and cream cheese. Turn heat to low.

Spread potatoes on top of that; cook until set. (Be careful — eggs are scorchable at this point.)

Kinda flip the whole thing in half and voila! Frittata.

Serve with whole wheat toast and a fruit salad.

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