The BloggerAid Cook Book

Last April I posted a Mystery Recipe that was created for The BloggerAid Cook Book.  This cookbook is a collection of recipes by food bloggers from around the world.  They are united by their commitment to making a difference by raising funds for the United Nation's World Food Programme and their passion for "all things foodie."   This is BloggerAid's biggest fundraiser to date and 100% of the proceeds from the cookbook will benefit the WFP's School Meals Programme, which benefits an average of 22 million hungry children each year. 

After months of work and effort, BoggerAid is happy to announce the publication of The BloggerAid Cook Book, which can be purchased here from Create Space.  I am grateful to have been a small part of this inspiring and collective result with my recipe for Asparagus and Leek Frittata, and cannot think of a better gift to give in this holiday season.  

 

Asparagus and Leek Frittata - TasteFood
from The BloggerAid Cook Book 

This recipe is simple to prepare, economical in ingredients and fresh with seasonal produce.  It can be prepared for lunch or an easy dinner.  Accompany with a Green Salad and Roasted Potatoes.

Serves 4

2 tablespoons extra-virgin olive oil
1 leek (white and green part only), halved lengthwise and sliced thinly - about one cup
1 lb./500 g. asparagus, ends trimmed, cut on diagonal in 1" pieces
6 large eggs
6 oz. (175 g.) Gruyère cheese, grated
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup grated Parmigiano-Reggiano cheese

Preheat oven broiler.
Heat oil in an oven-proof skillet over medium heat.  Add leek and sauté until soft but not turning brown, about 3 minutes.  Add asparagus, sprinkle lightly with 1/4 teaspoon salt and sauté until bright green and crisp tender, about 5 minutes.
Lightly beat eggs in a medium bowl.  Add 3/4 of the Gruyère cheese, 1/2 teaspoon salt and freshly ground black pepper.  Pour eggs over asparagus, gently stirring to distribute evenly.  Cook over medium heat until bottom is set and top is still runny.  Sprinkle remaining Gruyère cheese and Parmigiano-Reggiano cheese over top.  Place skillet in oven under grill.  Broil until frittata is puffed and golden brown, 2-3 minutes.  Remove and serve immediately or at room temperature.

 

Comments

[Bellini Valli]

Finally the cookbook is out. Yay!!!! I think the recipes are still top secret...shhhhh, but it does look delicious:D Thanks for the sneak peak.

[giz]

We're so happy you were a part of this cookbook.

[Denise]

Very cool! Congratulations. The recipe looks delicious!

[Deb]

Way to go! Is this a good book for the cooking challenged?