Asparagus, Mushroom and Parmesan Frittata: Basements and Breakfast

Up until recently, our 109-year-old basement (a.k.a. the Ninth Circle of Hell) was the scariest place in all of Brooklyn. It was the kind of dusty, brick-lined dungeon where stairs threatened to splinter at every step and light bulbs blew for no reason at all. Only dirt, mold, and ghosts would have dared to call it Home, and in retrospect, I’m pretty sure it inspired The Blair Witch Project.

Yesterday, as part of the Most Productive Weekend in History, The Boyfriend, our two roommates and I decided to take a whack at it. We had already turned our backyard from Depression-era scrap heap into brick-lined paradise, and were dusty and daring (and dumb?) enough to keep the ball rolling. Four dust masks and a pack of contractor-caliber garbage bags later, we were hauling up armfuls of the former tenant’s decades-old detritus, which included, but was not limited to:

• Eight plastic boomerangs
• 300 pounds of free weights
• Two-dozen tiles of rock-hard linoleum
• Two car jacks
• Two broken fans
• Two broken chairs
• A hand-operated drill
• A rusty hatchet
• Four open bags of kitty litter
• Eight human heads

(Just kidding about that last one … maybe.)

All told, it took two or three hours to clean, organize, and attempt to sweep. Nobody died, and any spectre who sets up house down there will now be much more comfortable. Plus, everything we put outside on our stoop was snatched up by this morning, 300 pounds of free weights included. I love this neighborhood.

This was all a very roundabout way of saying this: to psyche ourselves up for Cellarfest ’08, we made a large, semi-opulent brunch of bacon, strawberries, Bloody Marys, toast, and Asparagus, Mushroom and Parmesan Frittatas. I wrote up another frittata recipe on the blog a few weeks ago, which was delicious but contained canned instead of cooked produce. This one uses fresh vegetables and a few more eggs to adequately hold the bulk. It is also delicious, and will most definitely tide you over for and terrible, terrible tasks that may lie ahead.

Oo – and I should mention: the asparagus is so inexpensive because I bought a bunch for $0.50 on the street in Chinatown. It was one of those, “La-di-da, I’m walking … I’m walking … have to get somewhere … oo, look a vegetable stand … enh, I’m late … still walking … wait, did that say asparagus for $0.50/bunch? … still walking, only backwards now … yes, they are $0.50/bunch … uh, ma’am, can I have 12 of these?” purchases. Thank you, Canal Street!

Asparagus, Mushroom, and Parmesan Frittata
Serves 4

1 tablespoon extra virgin olive oil, divided
8 small stalks asparagus (4 or 5 medium), cut into 1” pieces
1/3 lb white button mushrooms, cut into sixths
2 tablespoons chicken stock
1 cup minced onion
6 large eggs
2 large egg whites
1/3 cup grated parmesan cheese
salt and pepper

1) In a large oven-proof skillet, heat 1/2 tablespoon of olive oil over medium-high heat. Add asparagus. Cook for 1-2 minutes. Add stock. Add mushrooms. Cook until mushrooms have released their liquid, and then that evaporates. Put mixture in a bowl to the side.

2) Whisk eggs, parmesan, and salt and pepper to taste together in a small bowl.

3) Preheat broiler.

4) In the same skillet, heat remaining 1/2 tablespoon oil over medium-high heat. Add onion and cook about 3 minutes, until translucent. While this is happening, pat down the asparagus and mushrooms to remove some of the moisture.

5) Turn heat down to medium and add eggs. Without stirring, let eggs set for about 3 or 4 minutes.

6) When sides of frittata start to set (they’ll begin pulling away from the pan), sprinkle asparagus and mushrooms evenly on top. Cook for about 3 minutes more, until the top just starts to set.

7) Transfer pan to broiler and cook until top becomes light golden brown. This should take about 3 minutes, but check after 2 since broilers are different the world over. (Mine only took 2.)

8) Using a potholder, remove pan from broiler and set on top of stove. Loosen frittata with plastic spatula immediately (otherwise it will continue to cook), being careful not to tear the eggs. Plate and eat.

Approximate Calories, Fat and Price per Serving
212 calories, 13.7 g fat, $0.85

Calculations
½ tablespoon extra virgin olive oil: 60 calories, 7 g fat, $0.05
8 small stalks asparagus (4 or 5 medium), cut into 1” pieces: 16 calories, 0.2 g fat, $0.15
1/3 lb white button mushrooms, cut into sixths: 33 calories, 0.5 g fat, $1.00
2 tablespoons chicken stock: 11 calories, 0.4 g fat, $0.03
6 large eggs: 441 calories, 29.8 g fat, $0.90
2 large egg whites: 34 calories, 0.1 g fat, $0.30
1/3 cup grated parmesan cheese: 144 calories, 9.5 g fat, $0.75
salt and pepper: negligible calories and fat, $0.02
½ tablespoon extra virgin olive oil: 60 calories, 7 g fat, $0.05
1 cup minced onion: 48 calories, 0.1 g fat, $0.15
TOTAL: 847 calories, 54.6 g fat, $3.40
PER SERVING (TOTAL/4): 212 calories, 13.7 g fat, $0.85

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Roasted Red Pepper, Artichoke, Olive and Parmesan Frittata: Hello, Gorgeous

I’m way excited about today’s frittata recipe for two reasons:

1. We made it twice this weekend. Saturday’s version was the experiment, and calling it unidentifiable would be an act of charity. But after a few spot-on adjustments (if I do say so mahself), Sunday’s frittata looked and tasted like briny, eggy victory.
2. My food pictures are halfway decent, meaning they don’t look like they were taken by a blind man at the bottom of a well.

The beauty of homemade frittatas (besides their actual beauty – seriously, scroll down and look at that thing) are their speed and price, especially compared to restaurant versions. Those babies will run you $7 to $12, not to mention the cost and time of transportation. What’s more, besides “Sheboygan,” “photosynthesis,” and “googly,” “frittata” is one of the most fun English-language words to say over and over again out loud (until someone hits you in the head with a hammer).

This particular frittata is a reduced-fat mutant hybrid of a Health.com dish, Alton Brown’s basic recipe, and my personal taste. It’s substantial without being heavy, and the combo of peppers, artichokes, and olives brings a quasi-Mediterranean flavor that The Boyfriend and I really dug. If you’re adamantly opposed to any of the vegetables, various others can be substituted in super-easily. In fact, Cooking Light has about 35 different frittatas that beg for a few games of mix-and-match.

One possible caveat: there will be plenty of leftover ingredients after the frittata is finished. I don't see this as a drawback, though. Pourquoi? Well, paired with a head of lettuce, they’ll make six killer salads. Slapped between six pieces of toast, they’re three salivation-worthy sandwiches. Grouped with six more eggs, they're another frittata. Or, maybe? If you’re feeling saucy, there’s absolutely nothing wrong with eating the unused red peppers and olives with your bare hands, taking care to slurp your fingers to the bone afterward.

Before you commence lickery, however, take a gander at these pictures. They're the closest I might ever come to Pioneer Woman and Smitten Kitchen, and they're giving me a weird welling-up sensation. I think it might be pride. (Insert "No, it's definitely gas" joke here.)

Roasted Red Pepper, Artichoke, Olive and Parmesan Frittata
Serves 4
Adapted from Health.com and Alton Brown.

4 large eggs
2 large egg whites
¼ cup grated parmesan cheese
salt and pepper
½ Tablespoon extra virgin olive oil
1 cup minced onion
1 roasted red pepper, chopped
2 canned artichoke hearts, chopped into eight pieces each
1 T chopped fresh parsley
8 kalamata olives, sliced

1) Preheat your broiler.

2) Whisk eggs, parmesan, and salt and pepper to taste together in a small bowl.

3) Heat oil over medium-high heat in a medium-sized oven-proof pan. Add onion and cook about 3 minutes, until translucent. While this is happening, pat down the red peppers, artichoke hearts and olives with a paper towel to remove some of the moisture.

4) Turn heat down to medium and add eggs. Without stirring, let eggs set for about 3 minutes.

5) When sides of frittata start to set (they’ll begin pulling away from the pan), sprinkle roasted red pepper, artichoke hearts, parsley, and olives evenly on top. Cook for about 2 or 3 minutes more, until the top just starts to set.

6) Transfer pan to broiler and cook until top becomes light golden brown. This should take about 3 minutes, but check after 2 since broilers are different the world over.

7) Using a potholder, remove pan from broiler and set on top of stove. Loosen frittata with spatula immediately (otherwise it will continue to cook), being careful not to tear the eggs. Plate and eat.

Approximate Calories, Fat and Price per Serving
159.5 calories, 10.1 g fat, $0.81

Calculations
4 large eggs: 294 calories, 19.9 g fat, $0.60
2 large egg whites: 34 calories, 0.1 g fat, $0.30
¼ cup grated parmesan cheese: 86 calories, 5.7 g fat, $0.52
salt and pepper: negligible calories and fat, $0.02
½ Tablespoon extra virgin olive oil: 60 calories, 7 g fat, $0.04
1 cup minced onion: 48 calories, 0.1 g fat, $0.15
1 roasted red pepper, chopped: 31 calories, 0.4. g fat, $0.49
2 canned artichoke hearts, chopped into eight pieces each: 13 calories, 0 g fat, $0.60
1 T chopped fresh parsley: negligible calories and fat, $0.25
8 kalamata olives, sliced: 72 calories, 7.2 g fat, $0.25
TOTAL: 638 calories, 40.4 g fat, $3.22
PER SERVING (TOTAL/4): 159.5 calories, 10.1 g fat, $0.81

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Mm-mm Good: Egg Drop Soup

In college, when money seemed trivial and our appetites were never-ending, my roommates and I ate a LOT of Chinese food. We’d file into the Main Street restaurant, place our orders with the brilliant 10-year-old girl behind the counter (definitely a future Nobel Laureate), and settle down for heaping mounds of Sesame Chicken and Fried Rice. In retrospect, I’m not sure how our metabolisms kept up. Maybe they didn’t. Maybe that’s why my butt reached epic proportions after graduation.

Nowadays, ordering Chinese food is a different ball of wax for me. It’s one of the rare takeout experiences during which I can score giant containers of healthy eats for a few bucks. Steamed vegetables and meats, brown rice, a wide array of soups and sauces – places like Wo Hop and Dah Lee have it all, and the food’s made right there, to boot. Bonus.

Yet! Yet. I’ve found there are a few dishes that can be duplicated at home for less money. In the case of this All Recipes Egg Drop Soup, it saves about ten cents a pint off the cost. That doesn’t sound like much, but consider:

-You don’t have to tip a delivery man.
-It takes less time than ten minutes.
-All the ingredients are guaranteed fresh.
-You can alter it to your liking.
-There’s less waste.
-Taste-wise, it’s comparable to any restaurant.

Not bad for what looks like a pot of water and eggs, huh? I suggest pairing it with Light Chinese Chicken and Broccoli for a grand ol’ time.

AllRecipes graciously calculated the fat and calories, so only the price is added below. I should add that this isn't my picture. I forgot to take one (duh), so this is from Flickr.

Egg Drop Soup
4 servings, about 1 cup each
Adapted from All Recipes.

4 cups chicken broth, divided
1/8 teaspoon ground ginger
2 tablespoons chopped fresh chives or scallions
1/4 teaspoon salt
1-1/2 tablespoons cornstarch
2 eggs
1 egg yolk

1) In large saucepan, combine 3-1/4 cups chicken broth, salt, ginger, and chives. Bring to a boil.

2) In a small bowl, combine remaining broth and cornstarch. Set aside.

2) In a different small bowl, whisk eggs and yolk together. Very slowly, drizzle egg into boiling broth. (It will cook instantaneously.) When all the egg is gone, slowly whisk in the cornstarch mixture, until the soup hits your preferred consistency. Serve hot.

Approximate Calories, Fat, and Price per Serving
94 calories, 5.8 g fat, $0.45

Calculations
4 cups chicken broth: $0.92
1/8 teaspoon ground ginger: $0.01
2 tablespoons chopped fresh chives (I used green onions): $0.35
1/4 teaspoon salt: $0.01
1-1/2 tablespoons cornstarch: $0.03
2 eggs: $0.34
1 egg yolk: $0.16
TOTAL: $1.82
PER SERVING (TOTAL/4): $0.45

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