Ohhh Schmidt, stop staring at my Fritatas!! — Okay, sorry I had to get that off my chest, metaphroically speaking. I have been making Ben watch all this last season of New Girl, and after watching it 1,738 times myself I can say that that is my Favorite line! Now that The Office is over, Ben and I need a new show to watch, and New Girl is it – not the least of which because my husband is Nick Miller. Not the bartender part, but the crotchety old Hey-You-Kids-Get-Off-My-Lawn Part. Oh, don’t worry Ben fully recognizes it in himself, too. It’s not me harping on my husband. But back to the main point of the story – this is a frittata, I love them, it was not made in a saucepan – because this isn’t prison (another Schmidtism). Who wouldn’ love this fresh spring asparagus and balsamic glazed red onions frittata? No one, that’s who! Wait, double negatives on a Monday morning? Oh that’s just unkind before coffee. It’s glorious I swear and just so fancy pants, but totally not hard to whip up at all!
Later this week I am going to be heading down Austin way for the BlogHer Food conference – and girrllll, am I excited!! I’ve never been to Texas before, but I just know that Austin is gonna be my kinda town. It’s like the Portland of Texas, so I’m all set with the weirdness that will come. And BBQ. I’ve dubbed the five pounds I’ve been trying to lose for this week the 5 Pounds for Austin with the goal of losing it now just so I can eat it back in BBQ. Counterproductive? Sure. Worth it? Duh!!
This year, I am fortunate enough to be sponsored to attend BlogHer Food by Star Fine Foods. I’ve worked with Star for the last couple of years creating recipes with their greats line of olive oils, balsamic vinegars, and multitude of other products, including olives like for this Artichoke and Red Pepper Tapenade. I still dream of this stuff.
STAR believes in high quality olive oils and vinegars, and is a staple in so many kitchens around the country and world. My cupboards are packed with their Garlic Olive, Extra Virgin Olive Oil, Balsamic Vinegars and my most favorite, the Balsamic glazes.
And guess who’s going to BHF with me? Laurie from Simply Scratch! We’re teaming up to spread our love of STAR with our fellow bloggers. And while we’re there meeting all of our friends and taking in all that Austin has to offer we’re going to be giving away our favorite STAR products, too!
So if you’re a blogger in Austin this week – or a reader who’s in town – stop by and say “Hi” to me and Laurie. We’ll also be holding a SCAVENGER HUNT for free product! And these aren’t just for samples, we’re talking full size bottles of olive oils, vinegars, glazes and MORE! To play along make sure you follow me AND Laurie on Instagram (M & L) and Twitter (M & L) where we’ll be sending out our locations! Just hunt us down and say you want to reach for the STAR! Sorry, you knew I had to throw a pun into this post somewhere!!
Be sure to check out my side bar all month long – and click the STAR banner to enter to win a trip for TWO to the Mediterranean! There are other prizes, too! Including a cooking trip to Napa, an Ipad and over 95 other great prizes up for grabs.
So, see you in a few days Austin! I can’t wait to eat you!
For other great recipes made with STAR Fine Foods, click the “Read More” Tab to see the list and grab this Asparagus and Balsamic Glazed Onion Frittata Recipe.
Cantaloupe Bruschetta with Balsamic Glaze
Balsamic Roasted Root Vegetables
Apple Balsamic Roasted Sweet Potatoes with Goat Cheese
Homemade Ricotta with Infused Olive Oil
How to Make and Freeze Your Own Pesto
Asparagus Frittata with Balsamic Onions and Jalapeno Hollandaise
2 Tbsp Butter
½ cup Red Onion, thinly sliced
3 Tbsp Star Fine Foods Balsamic Vinegar
¼ cup Heavy Cream
2 Tbsp Butter
1 cup Asparagus, sliced into half lengthwise and in 3" sections
Balsamic Glazed Onions
½ tsp Cayenne Pepper, or desired amount
¼ tsp Salt and Pepper
Vermont White Cheddar Hollandaise:
½ cup Butter, melted
2 Egg Yolks
2 Tbsp Jalapeno Cheddar Cheese
Salt and Pepper to taste
1 Tbsp Lemon Juice
1 Tbsp Water
Caramelize Balsamic Onions -
Heat skillet over medium heat. Melt butter and when slightly bubbling, add in sliced onions and stir to coat. Stir the onions frequently over medium heat until they start to turn a caramel color. During the last minute, add in balsamic vinegar to deglaze pan and coat onions. Remove from heat and set aside.
Set oven rack nearest to the broiler. Preheat the broiler.
Let medium skillet (with oven safe handle) heat over medium high heat for about five minutes. In bowl whisk together eggs and heavy cream, set aside.
Add butter to the skillet and bring to simmer. Add in asparagus and balsamic onions. Pour over egg/cream mixture. Things will happen quickly - shake the skillet to ensure the eggs don't completely stick to the bottom. Run your spatula around the edge of the frittata to make sure it doesn't stick. Sprinkle cayenne pepper, salt and pepper onto the top of frittata.
Let the edge set in the skillet for about 2-3 minutes. Immediately transfer to oven under the broiler. Let cook until the frittata starts to turn golden brown on top. Remove from broiler and slice and serve while warm. Top with hollandaise.
In medium bowl whisk together egg yolks, lemon juice and water until light yellow. Set aside. In small saucepan melt butter. Add 1 tablespoon of melted butter into egg yolk mixture, whisking constantly until all butter has been whisked in. Pour all egg/butter/lemon mixture back into the sauce pan and over medium-low heat continue to whisk the hollandaise sauce until warmed through and thickened. In last minute, whisk in the cheese and whisk until melted through. Serve immediately. Season with salt and pepper if desired.