Frittata Dell' Ortolano

Recipe courtesy of Lauren Lombardi of Lombardi's Love Lane Market. Keep an eye for Lauren's cookbook on sale this Spring for more great recipes.

This frittata is named after the Italian farmers who sell their produce in the local markets. 

Ingredients:

12 Browder's Organic Eggs
1/2 cup grated Pecorino Romano cheese
1/2 tsp salt
1/2 tsp pepper
2 shallots, finely chopped
1 bunch of asparagus
2 medium Yukon Gold potatoes, thinly sliced
3 Tbsp olive oil
Handful of cherry tomatoes

Preparation:

Whisk the eggs, Pecorino, salt and pepper in a large bowl.  Set aside.

In a 12-inch frying pan, heat 2 tablespoons of olive oil on medium heat.  Saute the sliced potatoes for about 5 minutes then sprinkle with salt.

Trim off the ends of asparagus and cut into 1-inch pieces.  Add to potatoes.  Add chopped shallots, stir and continue to saute for another 15 minutes, until vegetables are soft.

Add the egg mixture.

With a spatula, even out the top and gently lift the sides to allow the egg to fill in the spaces.  Continue to do so while the eggs are settling for about 3-4 minutes over medium low heat.

Turn the oven onto broil.  Pace cherry tomatoes on the top and broil in oven for 10 minutes or until golden brown.  Remove and let stand for about 2 minutes.

Loosen from the skillet with a spatula and slide onto a plate.  Cut into wedges and serve warm or at room temperature.

Classic Coconut Cake

Note: Room temperature ingredients make all the difference in this cake.

Ingredients

Cake:
2 cups all purpose flour
1-1/3 cups sweetened, flake coconut
1 cup buttermilk
1 teaspoon baking soda
2 cups sugar
1 cup (2 sticks) unsalted butter, at room temperature
5 duck egg yolks
5 duck egg whites, at room temperature

Frosting:
3 cups powdered sugar
1 package of cream cheese, room temperature
1/2 cup (1 stick) butter, room temperature
2 teaspoons vanilla
1 cup flaked coconut

Preheat oven to 350°F. Coat two 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray; line bottom of pans with parchment paper rounds.

Mix flour and coconut in medium bowl. Whisk buttermilk and baking soda in small bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add egg yolks and beat to blend. Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating just to blend after each addition. Using clean dry beaters, beat egg whites and 1/4 teaspoon salt in another large bowl until peaks form. Add 1/3 of egg white mixture to batter; fold into batter just to blend. Fold in remaining egg white mixture in 2 additions. Divide batter between pans.

Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run small sharp knife around sides of cake pans. Invert cakes onto racks. Carefully peel off parchment. Cool cakes completely.

Using electric mixer, beat sugar, cream cheese, butter, and vanilla in large bowl until blended. Place 1 cake layer, flat side up, on plate. Spread with 1 cup frosting. Place second layer, flat side up, atop frosting. Spread remaining frosting over top and sides of cake. Sprinkle some of coconut over top of cake; pat more coconut on sides of cake.

DO AHEAD: can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.

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