Think of all of the times your Mom has been there for you; to clean up, to love and to feed you. This Mother’s Day, she deserves a breakfast that’s a little fancy and a lot delicious.
A frittata is my go-to breakfast both for entertaining and for when I need a quick breakfast. It’s elegant, filling and the endless combinations means no two have to be the same. This one is made decadent with quick caramelized onions, creamy ricotta, salty proscuitto and spring asparagus.
Ricotta is mixed right into the eggs before pouring in the pan, and the result is a light and creamy backdrop for the caramelized onions and proscuitto. Served with crispy thyme potatoes, toasted garlic country loaf and a fresh lemon arugula salad, and don’t forget to get her some fresh flowers.
- 2 eggs
- 3 tablespoons fresh ricotta
- 2 or 3 asparagus stalks, sliced
- a couple of slices of proscuitto, sliced
- 1 small white onion
- 1 tablespoon of butter
- splash of balsamic or red wine vinegar (optional)
- fresh salt and pepper
- Preheat the oven to 375 degrees.
- Heat the butter in a small cast iron pan over medium heat. Once butter is melted and just browning, add onions, some fresh salt and pepper and a splash of red wine vinegar or balsamic vinegar if using. Turn heat down to medium low and cook onions, stirring frequently until browned and translucent. Add the asparagus to and cook for about 5 minutes until crisp, then add proscuitto.
- Add the two eggs, salt and pepper and ricotta to a small bowl and whisk until fully combined. Pour into pan over top of the onions, asparagus and proscuitto.
- Put into oven and bake for abut 15 minutes, until sides are browned and puffed and centre just set.
- Remove from oven and serve with salad, toasted bread and potatoes.