Asparagus And Mushroom Frittata With Tomato Coulis

Asparagus And Mushroom Frittata With Tomato Coulis are easy to make and a great, easy way to incorporate in lots of your favorite veggies.

Coulis is a French culinary term to describe a thick puree. Here, the tomato coulis balances the pungent flavor of the onion and the earthiness of the mushrooms. This will make you feel as if you just enjoyed brunch at your local brasserie without even leaving home!

• To make the tomato coulis, combine the fresh tomatoes, sun-dried tomatoes, garlic, and teaspoon each salt and black pepper in a blender or food processor. Puree until smooth. Set aside Heat 2 tablespoons of the oil in a 9-inch nonstick skillet over medium heat until shimmering. Add the onion, sprinkle with 4 teaspoon salt, and cook, stirring occasionally, until just translucent, about 7 minutes.
• Add the asparagus and mushrooms, sprinkle with another 1/4 teaspoon salt, and cook, stirring occasionally, until the asparagus is crisp-tender and the juices released by the mushrooms evaporate, about 6 minutes.Meanwhile, in a bowl, whisk the eggs with the remaining 1/4 teaspoon each salt and black pepper. Add the asparagus mixture to the eggs and stir gently.
• Heat the remaining 1 tablespoon oil in the same skillet over medium heat until shimmering. Pour the egg mixture into the skillet and fold gently, pulling the cooked edges in to evenly cook the eggs.
• When the egg mixture starts to set, spread it out in an even laver. cover, and cook until fully set, about 3 minutes. Uncover and loosen the frittata before inverting or sliding onto a serving plate. Cut into wedges and serve with the tomato coulis spooned over the top.

With that said, I do get sick of eating my eggs the same way all the time and am always looking for new ways to make them a little more exciting. Since the asparagus season just started, one way I like to mix up my egg dishes and incorporate this seasonal vegetable is to make this simple Asparagus And Mushroom Frittata With Tomato Coulis.