This past weekend we had the joy of working with Chef Kelsey Henderson, a culinary school graduate trained by world renowned Macrobiotic Chef Brendan Fitzgerald, and recent star of Food Network's Cuthroat Kitchen. There's nothing better than cooking with fresh ingredients, especially in a beautiful, high-end kitchen at the Princeton Lofts. As Chef Henderson put it, "this kitchen was made with the chef in mind". We hope you enjoy this recipe for a delicious and healthy asparagus and Brie frittata.
· 1 bunch asparagus cleaned
· 1 shallot finely minced
· 1 clove garlic minced
· 6 eggs
· 3T milk
· 1/3 cup brie cheese cubed
· 2 cups mixed greens
· juice of half a lemon
· 4T olive oil divided
In an 8 inch pan place 2 tablespoons of olive oil and shallot, cook until shallot is soft about 3 minutes. Cut asparagus into ½ inch pieces add to the pan, sauté 3 minutes over medium heat. Take eggs, milk, salt, and pepper, and whisk together, then add to the pan, give it one stir to combine, then add brie cheese. Place into a 400 degree oven for 10-15 minutes until eggs are set. Take out of oven, place plate over the pan and flip so the frittata falls onto the plate, then flip onto a separate plate so the frittata is face up to serve. Toss greens with remaining olive oil and lemon juice and place directly on top of the frittata. Slice and serve hot or room temperature.
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