Remedy

When you’re having a bad day my suggestion is to cook something. But cook something you would not think of making on your normal day.

Cooking something you’re unfamiliar with forces you to concentrate on what you are making and not other things that might be going on. Also, cooking something new usually takes more time.

Today I tried asparagus frittata. I came across the original recipe from the NY Times health section. And watched a Mark Bittman (NY times) video one morning; where he made it look so easy. Then I changed the recipe a bit. Used soymilk instead of milk and no cheese. That’s the great thing about a frittata you can make it with what you have. After all we can’t run to the store every time we don’t have something; we need to improvise.

I had with a side of some cherry tomatoes.

It came out tasty, very tasty. But it fell to pieces. It could have been because I don’t have a fancy heavy 10-inch heavy nonstick skillet, that I can place in the oven. But either way it tasted good. Give it a try and let me know how it turns out for you.

Asparagus Frittata

5 thin or medium stalks asparagus, trimmed

4 large or extra-large eggs

Salt and freshly ground pepper

1 tablespoon plus 1 teaspoon low-fat milk – I used soy milk

1 tablespoon plus 1 teaspoon freshly grated Parmesan – Deleted I don’t eat milk

1 tablespoon chopped fresh parsley, dill, chives, tarragon, or a combination (I included cilantro and parsley)

1 tablespoon plus 1 teaspoon extra virgin olive oil

Directions:

1. Steam the asparagus until tender, about 5 minutes. Refresh with cold water, and pat dry. Cut into 1/2-inch slices and set aside.

2. Beat the eggs in a large bowl. Beat in the milk, salt, pepper, and herbs. Stir in the asparagus and the Parmesan if using.

3. Heat the olive oil over medium-high heat in a 10-inch heavy nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low and cover the pan. Cook 8 to 10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.

4. If the frittata is not quite set on the top, place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top. Do not allow the eggs to brown too much or they’ll taste bitter. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan. Serve warm, room temperature, or cold.