- Sylvester (Crackers) Graham born (1794)
Breakfast Frittata with Chives
- 2 Tablespoons unsalted butter
- 1/4 Cup finely chopped mushrooms
- 3 stalks asparagus, sliced thinly
- 2 scallions, sliced thinly
- 1/4 Cup minced chives, plus more for serving
- 4 eggs
- Salt and pepper, to taste
- 1/4 Cup grated cheese
The frittata is Italy's version of an open-face omelette. Many different kinds of sautéed vegetables can be combined to make frittatas. Eggs combined with vegetables are cooked on the stovetop, then transferred to an oven or placed under a broiler to finish cooking. Usually, frittatas are cut into wedges and served hot or cold accompanied by fresh salads, bread, or baked potatoes.
Melt the butter in a skillet over medium heat. Add the mushrooms and sauté until tender. Add the asparagus and sauté for 1 minute. Then add the scallions and chives.
Beat the eggs in a bowl. Season with salt and pepper, to taste. Add to the sauté pan with the vegetables, stirring and lifting the eggs to help them cook evenly. Once they begin to set, top with the grated cheese and place the sauté pan under the broiler until golden, for 2-3 minutes.
Top with more chives, cut into wedges, and serve warm with your favorite salad.