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Asparagus Frittata & Red Snapper

Asparagus Frittata & Red Snapper

30 min, Dinner, Lunch, Main, Occasion -

Recipe created by: Moody Mixologist
Yield: 6 wedges

Ingredients

For the frittata:

  • 2 tbsp olive oil, divided
  • 1 clove garlic, minced
  • 1 1/2 cups asparagus
  • 4 cups baby spinach, washed and dried
  • 8 eggs
  • 1/4 cup heavy cream
  • 3 tbsp Maille Traditional Dijon Originale Mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup gruyere cheese, grated

 

For the pickled red snapper:

  • 2 oz gin
  • 6 oz tomato juice
  • 1/2 oz lemon juice
  • 1 tsp Maille Cornichon juice
  • 1/4 Worcestershire sauce
  • 1/8 tsp hot sauce
  • Pinch of black pepper
  • Celery salt (optional, for rimming the glass)

 

      Preparation

      For the frittata:

      1. Preheat oven to 400°F. Wash asparagus and pat dry. Cut into bite sized pieces, 1-1.5 inches long.
      2. Add 1 tbsp olive oil to a cast iron skillet and heat over medium heat. Once hot, add asparagus and saute until tender but crisp, 2-5 minutes. Cook time will vary greatly depending on the thickness of the asparagus stalks.
      3. Add garlic and reduce heat to low. Cook about one minute, stirring frequently. Add baby spinach and cook just until wilted, about 2 minutes. Remove asparagus and spinach mixture from skillet and place in a mixing bowl.
      4. Carefully wipe skillet clean with a paper towel. This will help prevent the frittata from sticking.
      5. In a medium sized mixing bowl, whisk together eggs, cream, Maille Traditional Dijon Originale Mustard, salt and pepper just until combined. (Overmixing can cause the frittata to puff in the oven and deflate as it cools.)
      6. Return skillet to stove and add 1 tbsp olive oil over medium heat. Once hot, pour in egg mixture and cook undisturbed for 2 minutes.
      7.  Add half of the asparagus and spinach mixture and cook for 2 more minutes.
      8. Add remaining asparagus and spinach and top with cheese. Bake for 6 minutes, or until the center is set.
      9. Broil for 3-4 minutes to brown the top of the frittata.
      10. Remove from oven and let cool 5 minutes. Cut wedges from the skillet and serve with a green salad and crusty bread.

       

      For the pickled red snapper:

      1. Add all ingredients to a cocktail shaker with ice and shake briefly to chill.
      2. Open pour into a tall glass. Add more ice if necessary.
      3. Garnish with Maille cornichons, pickled asparagus, and olives.
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