Frittata is basically a fancy way of saying a baked omelet. Italian in origin (who knew? I looked that up!), a frittata is a simple meal at any time of day. I like to make them for brunch, but they’re equally as delish for dinner. You can really use any combination of cheese, vegetables and meat when making a frittata; I’m kind of weirded out by eating eggs with meat, so I keep mine vegetarian. This basic recipe can be tweaked to fit the vegetables you’ve got on hand. I frequently make a frittata in order to use some of the weird little bits of stuff (half an onion, the last little bit of kale) that’s hanging out in my fridge.
I was using an extra-large iron skillet here, so I used a lot of eggs. If you have a smaller pan, go ahead and modify the recipe; 5 or 6 should work with most.
Easy Veggie Frittata
total time: 20 minutes
total hands on time: 12 minutes
What you’ll need:
about a tbsp olive oil, butter or margarine
about 10 asparagus spears, chopped
1 small tomato, chopped or diced
2 handfuls torn baby spinach
7 eggs (I used 4 whole eggs and 3 egg whites)
splash of milk
1 small handful feta cheese
What you’ll do:
1. Preheat your oven to 450.
2. Chop the asparagus into small pieces, about 1/s an inch to an inch long, making sure you discard the tough ends. Also chop or dice the tomato.
3. Using an iron skillet or another ovenproof pan, saute the asparagus in oil or butter for about 7 minutes or until it turns a bright green. Add in the tomatoes and sauté for another 3-5 minutes.
4. Add in the fresh spinach and sauté a few more minutes, just until the spinach is wilted.
5. Whisk the eggs in a mixing bowl with a splash of milk and fresh ground pepper.
6. Pour the egg mixture into the pan, making sure it’s evenly distributed. Cook until eggs are almost set on the bottom but still quite runny on top; this should take about 5 or 6 minutes.
7. Sprinkle the feta on top and transfer to the oven; bake for about 7-10 minutes. It is finished cooking when the egg is done but not browned (well, maybe just slightly on the edges). If a toothpick comes out clean, it’s done. Wait for it to cool for a few minutes and then slice into triangles.
There are so many different combinations of veggies and cheese: I like to make a Mexican version using black beans, green chiles and Monterey Jack. You could also try zucchini, bell pepper and parmesan, or maybe tomatoes, basil and mozzarella. This frittata doesn’t call for much seasoning, so see what flavors you can create with vegetables!