in the kitchen
The 1st Annual Readers' Recipe Contest Winner An eggcellent entrée created by blogger Erica Key for you to make at home
Photography by (top) Elena Veselova Photography; (headshot) Kayla MaDonna Photography; photo courtesy of (mixer) KitchenAid.
W
hen she was just 5 years old, Atlanta-based blogger Erica Key fell in love with food. Founder of Eating with Erica, a lifestyle blog (www.eatingwitherica.com) dedicated to exploring the city’s cuisine, Key enjoys preparing meals at home for her fiancé, Desmond, and daughter, Sydney. So when the opportunity to share her favorite recipe with My Home Improvement readers came about, Key was all in. In honor of KitchenAid’s 100th anniversary, My Home Improvement teamed with the celebrated brand to offer a free KitchenAid Stand Mixer to the person who submitted the best dish. Kudos to Key! Her fabulous frittata was selected and now you can make this tasty meal at home too.
ASPARAGUS, GOAT CHEESE, MUSHROOM, AND BASIL FRITTATA Servings: 6 8 eggs
1 cup Parmesan cheese, shaved
½ cup fresh basil, chopped and divided
2 cups wild mushroom mix
½ pound asparagus, trimmed and cut into 1-inch pieces
½ cup red onions, sliced
1 cup milk
Salt and pepper to taste
1 cup goat cheese, crumbled
3 tablespoons olive oil
Preheat oven to 375 F. In a pan, add olive oil and sauté mushrooms and asparagus for 10 minutes. Set aside. In a bowl, beat eggs, then add sautéed mushrooms, asparagus, ½ cup Parmesan cheese, ½ cup goat cheese crumbles, and 1 cup milk. Add salt and pepper to taste. Coat the inside of a 7-by-11-inch baking dish with olive oil. Pour the mixture into the baking dish. Bake for 30 to 35 minutes or until a toothpick comes out clean. ERICA KEY
Top with basil, red onion, and remaining goat and Parmesan cheese.
21 January/February 2020 My Home Improvement AtlantaHomeImprovement.com
020-021_0120_In the kitchen .indd 21
12/20/19 11:34 AM
