Asparagus Tomato Frittata #BrunchWeek

Frittatas seem to be hit and miss in this house. I personally love them, Thomas…well he likes them somedays and other days he has no interest. That’s fine by me, because that means I will have some left over to re-heat for breakfast during the week, or brunch on the weekend! (Because I don’t like to get up early enough for “breakfast” on the weekends haha

Since this is my first brunch post for the week, let me take a second to point your attention to that #BrunchWeek  hashtag in the title of this post! I’ve partnered up with 31 other amazing, talented bloggers along with some wonderful brands and sponsors to bring you “Brunch Week“! It’s a week totally packed with Brunch Recipes and Great Prizes!

Scroll all the way to the bottom to check out the other recipes from today AND to see all of the prizes! If you make it all the way to the bottom of the post be sure to enter to win those great prizes!!!

But for a little bit, let me get back to this Asparagus Tomato Frittata and the subject of eggs….

I use to love eggs, I then went through a stage where I hated them. Within the past two years though, I’ve started to eat them again. First I only wanted them to be poached, then only hard boiled and now I’m moving into Frittatas. We’ll see if I can keep this up or if I’ll go back into the “eggs gross me out phase”

Truly though, I think it’s all in how they are cooked. If they are cooked just right, I like them. If they’re over cooked or under cooked by just a tiny bit, I don’t want them at all. You might as well just eat them or dump them somewhere else.

I must say that the asparagus & tomatoes helped a bit.

What you’ll need:

 I do have to admit that Frittatas are pretty easy to make. All you have to do is pretty much dump everything into a skillet and leave it alone. 😉

Please…. have some! 🙂

>:)

(Printable Recipe Here)

Asparagus Tomato Frittata

by Angie Barrett May-07-2013

Ingredients 

5 eggs
2 tablespoons milk
1 tablespoon melted coconut oil
1/4 cup Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon pepper

2 teaspoons onion powder
2 tablespoons olive oil

1 cup chopped cherry tomatoes
1 tablespoon coconut oil

small bunch of thin asparagus, trimmed, cut into 1-inch pieces

Instructions 

 

In a medium bowl, whisk the eggs,  melted coconut oil, milk, cheese, salt and pepper together.

In a 10 or 12 inch skillet, heat coconut oil over medium heat. Add asparagus, season with onion power and cook until tender.

Add tomatoes and cook until tender.

Pour egg mixture into skillet. Stir around, just enough to mix everything together.

Cover and let cook undisturbed for about 10 minutes, or until eggs are done.( or place under the broiler for 7-8 minutes in an oven safe skillet)

Here are some of the other great #BrunchWeek Recipes for today!

Brunch Beverage Recipes

Irish Cream Coffee by Sweet Remedy
{Grown-Up} Lemonade by {i love} my disorganized live

Brunch Egg Recipes

An Easy Italian Egg Recipe by Cook the Story
Sausage and Egg Muffins by Small Wallet Big Appetite
Mennonite Gold Hash & Eggs by The Vintage Cook
Brie and Herb Omelette by Noshing With The Nolands
Hangover Breakfast Burrito by Cooking In Stilettos

Brunch Recipes for Breads, Grains, Cereals and Pancake-Type Yums

Almond Croissants by Love and Confections
Granola Pancakes by Jane’s Adventures in Dinner
Blueberry Scones with Lemon Glaze by Katie’s Cucina
Strawberry Scones by Real Housemoms

Brunch Dessert Recipes

Marcona Almond and Duck Fat Brittle by Vanilla Lemonade
Kiwi and Rose Cream Trifle by Culinary Adventures with Camilla
Banana “Ice Cream” by Amanda’s Apron
Grilled Strawberry, Brie, Chocolate and Walnut Sandwich by Confessions of an Overworked Mom
Chocolate Coated Mini Donuts by Kokocooks

As promised, let’s check out these prizes!!!

(also we have a Pinterest Board going on where we’re pinning all of the brunch recipes from this week!!)

Here are ALL of the amazing Prizes!!!

We are so grateful to have such amazing sponsors for Brunch Week who have given us a fabulous bunch of incredible (INCREDIBLE!) prizes for our giveaway.

Prize #1:

A KitchenAid Artisan 5-Quart Stand Mixer model number: KSM150PSGA. Mixer comes with: 2-piece pouring shield, 5-quart stainless steel bowl, flat beater, dough hook, and wire whip.

A Walnut Prize Pack containing 1lb burlap bag of fresh California Walnuts, 1 portion control tin, 1 heart shaped cookie cutter, 1 flexible cutting mat, 1 mini spatula, 1 chip clip and 1 water pouch. .

Prize #2: (but with lots of winners)

From Lodge Cast Iron one lucky winner will receive:

One lucky winner from the rafflecopter below will receive a Lodge Cast Iron Skillet, three silicone pieces (a hot handle holder, a pot holder and a trivet).

In addition, one lucky participant from our TweetChat on Sunday May 5th from 2-3pm Eastern will also win a Lodge Cast Iron Skillet and the three silicone pieces. PLUS five lucky participants will get a set of the three silicone pieces. (Search for hashtag #BrunchWeek to follow along. Use the hashtag in tweets during the chat to enter to win).

AND, everyone who comments in our PinChatLive on Saturday May 11th between 2-3pm Eastern will also be entered to win one prize of a Lodge Cast Iron Skillet and a set of three silicone pieces and 4 prizes that contain three silicone pieces each. (For the PinChatLive go to The BrunchWeek Pinterest Board at 2pm on May 11th and comment on the questions pins there. Refresh your screen often so you don’t miss any new questions).

Prize #3:

From Flavors of Summer one lucky winner will receive:

Prize #4:

A Martha Stewart Collection Kitchen Prize Package including a 3 quart Enameled Cast Iron Casserole, Magnetic Spice Grinders, a Pot Clip, Cheese Grater and a Silicone Head Spatula.

Prize #5:

The Food and Wine Conference is being held in Orlando, Florida from July 19-21st at the unbelievably beautiful Rosen Shingle Creek. Speakers include Sara Moulton (of Food Network fame), Michael Green (a true celebrity in the wine and spirits world) and Jaden Hair (cookbook author and creator of Steamy Kitchen). This prize is for a single Full Conference Pass with a value of $250. (Accommodations can be booked at the Rosen Shingle Creek at a highly discounted rate for all conference attendees).

Prize #6:

From Bob’s Red Mill one lucky winner will receive:

A Bob’s Red Mill Kitchen Prize Pack: A beautifully emblazoned Bob’s Red Mill canvas tote bag containing the Bob’s Red Mill Cookbook, assorted Bob’s Red Mill products, a Salter® Baker’s Dream Aquatronic Baking Scale, Norpro® Silicone Heat Resistant Spatula, Best® Standard French Whip and a $40 Bob’s Red Mill Gift Card.

Prize #7:

Prize #8:

Whole Foods Flavorful Delights Basket: Full of fun items and ingredients to play with in the kitchen: 5 qt Colander,, Servino Homemade Pastas, 365 Organic Balsamic Vinegar, Macadamia Oil, Marmigiano Regiano, Key Lime Savory Oil, Branfords Original Hot Sauce, Cheese Grater, Vosges Black Pearl Bar Chocolate, Vosges Fire Bar Chocolate, R.C. Buck’s Gourmet Rub – Sweet Orange Habanero, Divina Pickles – Sweet Watermelon Rind, Composta Di Fragole – Strawberry Compote with Modena Balsamic Vinegar, Sabatino Tartufi – Truffle and Honey

Prize #9:

A Stonyfield Kitchen Prize Pack: A Prize Pack full of yogurt fun From Stonyfield Organic Yogurt is just ONE of the amazing prizes in our #BrunchWeek 2013 giveaway.Preserve Colander, Preserve portable yogurt carrier, Preserve cutting board, Stonyfield cookbook, Stonyfield oven mitt, Travel sandwhich carrier made out of 100% reused plastic bottles, Stonyfield water bottle, Stonyfield tote bag, 10 free cups of Stonyfield Greek.

WOW! That’s all I can say…. WOW! Thank you to all of our sponsors! 

Be sure to enter!

On Thursday and Saturday, I’ll have even more brunch recipes to share with you!