If you were to pull together a dish that exudes spring, what ingredients would you include? Asparagus? Eggs? Fresh herbs? Sounds like a frittata to me!
Did you know that frittatas are quick, easy and versatile? (Emphasis on “quick” for the type “A”s)
Mother’s Day brunch? Serve a frittata. Light one pan dinner? Frittata. Breakfast that includes a serving of vegetables? Frittata. Panic meal (“I didn’t know you were going to be home for dinner before your babysitting job” )? Ding, ding, ding, frittata!
I had planned to make this particular version after being inspired rather than panicked. Inspired by the new chickens in a spring visit to my CSA.
Inspired by the asparagus that is appearing in the stores.
Right by the shallots.
When my daughter, who I thought only had enough time to change between a rehearsal and babysitting job, came home early and asked what was for dinner, I sprang into action.
Now, the more common approach to a frittata involves doing do the stove cooking at a lower temperature than I do, skipping the lift and roll under part (you’ll see below), and baking longer in the oven. Mine takes inspiration from omelets and shaves a good 5-10 minutes off the cooking time. Use leftover vegetables from an earlier meal and it can be quicker than a fast food run.
Even better, it still has all the flavor and nutrition!
- 1 T butter
- 1/2 c minced shallots (about 2 large) or leeks, scallions, or onion
- 12 oz asparagus, tough ends removed or peeled, cut into bite-sized pieces
- 2/3 c grated Parmesan cheese – divided to use half inside, half on top
- 1 T fresh thyme or 1 t dried
- 1/2 t Black pepper
- 8 eggs
- 1/2 cup milk
- Non-stick spray
1. In a broiler proof (i.e. stainless steel or cast iron) medium frying pan, sautee shallots and asparagus in 1 T butter until just tender.
2. Remove asparagus and shallots from the frying pan to a storage bowl, then wash and dry the pan (this is important to keep the egg mixture from sticking in the next step). Beat eggs, then mix in milk. Combine egg mixture with asparagus & shallots, black pepper, thyme and half of the cheese (1/3 cup).
3. Heat the same frying pan on medium high until hot (water dripped in pan should bead up and dance across pan surface but oil shouldn’t immediately turn brown). Spray pan with non-stick spray, then pour in egg mixture. Immediately begin lifting cooked edges of egg, letting uncooked egg fill in underneath. Continue lifting edges, making sure that filling is well distributed (like a gentle fold), until frittata is mostly (but not completely) set.
4. Top frittata with remaining cheese, then place under pre-heated broiler. Broil (watching carefully) until frittata is firm and just slightly puffy, 1-3 minutes.
5. Serve warm, perhaps with a really quick, pre-washed salad 😉
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