Frittata

Lately we’ve absolutely been inundated with fresh eggs, and I’m not at all complaining.  There’s a girl in Gray’s class that supplies everyone in the class, including the teacher, with a full carton of eggs every single time you return an empty carton.  Plus the folks up the road have chickens, they just went out-of-town, and she gave me a dozen plus everyday we’re collecting 4 eggs while they are gone.  Until last night, I had three dozen in the refrigerator.

Probably every other week, especially on a night when I bake fresh bread, we have a frittata.  I discovered this recipe years ago when I purchased my favorite cookbook.

Ingredients

  • 6 large eggs
  • 2 tablespoons whipping cream
  • 1/2 teaspoon salt, plus a pinch
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
  • 1 tomato, seeded, diced
  • Salt
  • 3 ounces Fontina, diced

Directions

Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

 

I quickly learned two things about frittatas — first, you really don’t need a recipe and second, you can put anything in one.  Really, ANYTHING.  Some of our favorite combinations are spinach, mushroom and Swiss; Brussels sprouts, bacon, and Fontina; roasted vegetables and Parmesan; ham, broccoli, and cheddar; even leftover chicken and rice!  You can also adjust the number of eggs you need based on the amount of stuff you have and the size of the pan you are using.  Most important, I start it on the stove just to get the edges set and then finish it in the oven on 350 degrees for 15-20 minutes.

Sadly, these photos don’t at all do justice to how tasty this thing was — fluffy, rich, and flavorful.  If you’ve not gotten on the frittata bandwagon, then it’s high time you do…..especially if you have farm fresh eggs close at hand.

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