Frittata for dinner is one our favourites, and has come to replace omeletes and quiches (so much easier and so much faster!). My favourite is using asparagus, and it is perfect for springtime (it looks so pretty too!). The fun part about making frittatas is you can really mix-and-match your own ingredients to suit your taste. Just saute some ingredients in the skillet, add the egg mixture, top with cheese of your choice and just follow the template and cooking instructions below. Fast and delicious – you have to try it!
- 5 large eggs
- 1/4 cup of milk or cream (I happened to have some half and half in the fridge so I used that, otherwise I usually just use milk)
- Freshly ground black pepper
- 6-8 asparagus spears, cut into small pieces
- 1 small shallot, finely diced
- 1/2 cup of grated cheese of your choice – I had some provolone in the fridge so that is what I used, but you could use swiss, emmenthal, gruyere, mozzarella, or just good old cheddar.
- A small amount of butter/margarine and olive oil to cook the asparagus and shallot
- Pre-heat the broiler on your oven (for a 10″ skillet you can just use the lower setting)
- Combine the eggs with milk or cream and whisk until combined. Add in a few grinds of freshly ground black pepper
- Heat a small amount of butter/margarine (1 tsp) and extra virgin olive oil (1 tsp) on medium-high heat in a 10″ non-stick oven-proof skillet
- Add the asparagus and shallot to the skillet, and cook until the asparagus is crisp tender and the shallots are transluscent (about 2-5 minutes). Season with a sprinkle of coarse salt and freshly ground pepper.
- Turn the heat down to medium, and add the egg mixture to the skillet. Top the eggs with the grated cheese distributing it evenly over the top. Cover the skillet with a lid and let the eggs cook for 2 minutes untouched.
- Remove the cover and place the skillet in the oven. Watching carefully, let the eggs cook for 4 minutes until they begin to brown slightly.
- Remove the skillet from the oven, and let it sit for 2 minutes.
- Using a spatula, carefully slide the frittata out of the skillet and onto a serving plate.
- Serve the frittata with a side salad or tomatoes and basil (as we did drizzled with extra virgin olive oil and balsamic glaze – yum!) and a nice piece of crusty bread for a nice light and tasty dinner! A 10″ frittata is the perfect amount for dinner for my husband and I and sometimes a bit leftover for lunch the next day.