Frittata with mac and cheese

serves two

Frittata
4 large eggs
5-6 pieces of asparagus, sliced
½ medium onion, diced
¼ cup (60 ml) Cappellari breadcrumbs, toasted
Splash of olive oil
1 tbsp (15 ml) butter
Salt, pepper
Parmesan cheese shavings

Preheat oven to 400° F (200° C), toast Cappellari breadcrumbs 2-5 minutes on an oven tray lined with parchment paper.

In a sauté pan heat olive oil on medium heat, sauté asparagus and onions.
Into a bowl crack 2 eggs, add ½ the asparagus and onion sauté, then add ½ the toasted Cappellari breadcrumbs, salt, pepper and whisk.
In an oven safe sauté pan heat ½ tbsp (7.5 ml) butter on medium heat, add egg mixture and cook half way while stirring.  Flip once with a spatula and finish cooking in the oven about 10 minutes in a preheated 400° F (200° C) oven.
Finish with Parmesan cheese shavings.  Repeat for a second serving.

Mac and cheese with Cappellari gratin
4 oz (100 g) short pasta
Cheese sauce*
Cappellari breadcrumbs, to sprinkle

*Cheese sauce
1 cup (250 ml) milk
2 oz (50 g) goat cheese
2 oz (50 g) Fontina cheese
1-2 tbsp (15-30 ml) roux*
Pinch of nutmeg
Salt, pepper

*Roux
1 oz (25 g) butter
1 oz (25 g) flour
Stir flour slowly into hot butter, cook briefly until golden brown while stirring.

In a saucepan heat milk to a low simmer, thicken with roux, whisk.  Simmer 2-5 minutes on medium-low heat.

Stir in soft and semisoft cheeses such as goat cheese and Fontina.
Season with nutmeg, salt and pepper.

Cook pasta al dente in salted boiling water, strain and toss with cheese sauce.  Add pasta to a baking dish, sprinkle with Cappellari breadcrumbs and bake in a preheated 400° F (200° C) oven 3-5 minutes or until breadcrumbs are toasted.

Plate and serve