Asparagus and Balsamic Glazed Onion Frittata

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total time: 30 Minutes
Serves: 2

Ingredients:
Balsamic Onions:

• 2 Tbsp Butter
• ½ cup Red Onion, thinly sliced
• 3 Tbsp STAR Balsamic Vinegar

Frittata:

• 5 Eggs
• ¼ cup Heavy Cream
• 2 Tbsp Butter
• 1 cup Asparagus, sliced into half lengthwise and into 3” sections
• ½ tsp Cayenne Pepper
• ¼ tsp Salt and Pepper, each
• Jalapeno Cheddar Hollandaise:
• ½ cup Butter, melted
• 2 Egg Yolks
• ¼ cup Jalapeno Cheddar Cheese
• Salt and Pepper To Taste
• 1 Tbsp Lemon Juice
• 1 Tbsp Water

Directions:
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.

Asparagus and Balsamic Glazed Onion Frittata

 
Frittata:
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.

Hollandaise Sauce:
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.

Recipe developed by Country Cleaver (www.countrycleaver.com)

Turn your leftovers into a new meal.  Don't waste left over rice or quinoa or eat boring leftovers.  These croquettes are very flavorful and can be served as an appetizer or along side a salad for lunch or a light dinner.

Ingredients

Quinoa, Sun Dried Tomato, Feta Cheese Croquette

• 1/3 cup feta cheese
• 2 tablespoons STAR Extra Virgin Olive Oil, plus extra for frying
•  1/2 cup STAR Sun Dried Tomatoes
• 1 1/2 cups cooked quinoa (cold or room temperature)
• 2 to 3 tablespoons flour
• 1/2 teaspoon ground cumin
• 1/4 to 1/2 teaspoon cayenne, to taste
•  1/4 cup fresh parsley, finely chopped
•  1/2 teaspoon sea salt, or to taste
•  fresh cracked black pepper to taste
•  2 large egg, lightly beaten

Directions
Mash the feta cheese with a fork. In a large bowl, combine the quinoa, cheese, flour, spices, parsley, salt and pepper, egg and 2 tablespoons of the olive oil. Stir until well combined, adding more flour or oil as needed to achieve a fairly moist mixture that can be shaped into roughly 6 small patties.

Coat the bottom of a non-stick skillet with Star Extra Virgin Olive Oil, and heat on medium heat. When hot, fry a few patties at a time until golden brown, about 5 minutes each side. Remove and let drain on paper towels.

About the recipe: "The “harshness" of the kale actually became a huge advantage in the pesto, letting the flavors of the kale really shine through without overwhelming the bite or palate. I added just enough of this pesto magic in a Greek yogurt egg salad mixture, giving it just enough green for that fun, herbaceous spring twist on a classic egg salad sandwich.  This pesto egg salad has become one of my favorite egg salad recipes yet, and it will be in constant rotation at our house. "-Chung-Ah Rhee from www.damndelicious.net
Servings: 3-4
 

1. To make the pesto, combine kale, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
2. In a large bowl, roughly mash eggs with ¼ cup kale pesto, Greek yogurt, mayonnaise, salt and pepper, to taste.
3. Serve sandwiches on baguette with arugula, tomatoes and egg salad mixture.

Developed for STar Fine Foods by www.damndelicious.net