Fast Track Fritatta
Enjoying an elegant brunch on the first Saturday in May is as much a Derby Day tradition as flower- and feather-festooned hats and cold mint juleps.
The recipes from the Junior League of Louisville’s new cookbook, Bluegrass Gatherings, showcase the exuberance of the season with dishes that are refined, yet easy to prepare. The menu-based cookbook also features cooking and entertainment tips; a farm and local produce buying guide; and excerpts from Kentucky authors. For more information, visit juniorleaguelouisville.org.
1 large Roma tomato
2 tablespoons butter
1 cup thinly sliced leeks, white and light green parts only
21⁄2 cups asparagus, cut into bite-sized pieces
8 large eggs
3⁄4 cup Swiss cheese, grated
1⁄4 cup fresh basil, chopped
1 teaspoon nutmeg
1⁄2 teaspoon white pepper
1⁄4 teaspoon salt, plus additional to taste
Salt and black pepper to taste (for vegetables)
1 tablespoon fresh basil, chopped
1. Preheat broiler to 500 degrees.
2. Cut the tomato into 1⁄4-inch slices and set on a paper towel to drain.
3. Melt the butter over medium heat in 10-inch nonstick and broiler-proof skillet. Add leeks and cook for 4 minutes, stirring to prevent burning.
4. Add asparagus and season lightly with salt and black pepper. Cook about 6 minutes or until tender.
5. In a medium bowl, whisk eggs. Fold in 1⁄2 cup Swiss cheese, 1⁄4 cup basil, nutmeg, white pepper and salt.
6. Add the egg mixture to the skillet and gently fold into vegetables to combine. Cook until almost set, about 5-7 minutes. Mixture should be set on the bottom and almost set on the top.
7. Top with tomato slices and sprinkle with remaining Swiss cheese.
8. Broil in oven until frittata is golden brown and puffed, and eggs are set, about 4 minutes.
9. Sprinkle with 1 tablespoon of basil.
10. Cut into wedges before serving.