I'm spoiled.

First of all, check out those thighs!! I just want to eat them up! Every day we experience more and more baby chub and I LOVE IT!

Second of all, my dear sweet man loves to make me frittata - I don't know where this came from, but I'm not questioning it! He had been making one with potatoes and onions - but it gave me terrible indigestion, esp'lly while I was pregs. He found one on www.williams-sonoma.com and we are never turning back. It is A.M.A.Z.I.N.G. It makes enough for breaky and then dinner the next day - yummo!

Grilled Asparagus Frittata
From the Williams Sonoma Kitchen

Ingredients:

• 1 lb. asparagus, tough ends trimmed
• 1 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground pepper, to taste
• 2 1⁄2 Tbs. unsalted butter
• 1 leek, white and light green portions, halved,
  thinly sliced and rinsed well
• 6 eggs
• 1⁄4 cup heavy cream
• 1⁄2 cup finely grated pecorino romano cheese
• 3 Tbs. finely chopped fresh chives
• 3 Tbs. minced fresh basil
• Crumbled goat cheese (chèvre) for garnish
  (optional)

Directions:

Using a vegetable peeler, peel the skin off the thick ends of the asparagus. In a bowl, toss the asparagus with the olive oil, salt and pepper.

Heat a grill pan over high heat. Place the asparagus on the pan and cook until tender and nicely grill-marked, 5 to 7 minutes. Transfer to a cutting board and cut into 2-inch pieces. Transfer to a plate.

In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the leek and cook until soft and light golden, about 5 minutes. Transfer to the plate with the asparagus. Wipe out the pan with a paper towel.

In a bowl, whisk together the eggs and cream until frothy. Stir in the asparagus, leek, pecorino romano cheese, chives and basil, and season with salt and pepper.

In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the butter. Add the egg mixture and cook until set, 7 to 10 minutes, using a rubber spatula to gently lift the cooked edges and allow the uncooked eggs to flow underneath. After 3 minutes of cooking, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 Tbs. butter.

Place the shallow pan upside down on top of the deep pan, then flip the frittata into the shallow pan and cook, covered, for 3 minutes. Remove the deep pan and continue cooking until the eggs are completely set and cooked through, about 5 minutes more.

Gently shake the pan to loosen the frittata, then slide it onto a serving plate. Garnish with goat cheese. Serves 8 to 10.

Williams-Sonoma Kitchen