Frittata is “a type of Italian omelette that frequently features fillings such as meats, cheeses, and vegetables. Like a traditional French omelette, a frittata is prepared in a skillet. However, whereas an omelette is cooked on a stovetop and served folded, a frittata is first partially cooked on a stovetop but then broiled (grilled) to finish, and served open-faced.” (Wiki)
We have Frittata pretty often, mostly as a brunch during the weekends. The vegetables we use in in are usually what we have left overs in the fridge… & the seasonal veggies at hand. The Frittata today has Spinach, Roasted Peppers & the so wonderful Asparagus & Fresh Herbs.
Ingredients: (serves 2)
- 1.5 Cups Tender Asparagus Spears, the pliable parts broken into 1″ pieces (about 8-10 spears)
- 1 Cup Spinach, Chopped
- 1/2 Onion, Chopped
- 1 Clove of Garlic, Minced
- 1 Tablespoon chopped Chives
- 1/2 Bell Pepper ( I have used Roasted Yellow Bell Pepper)
- 3 Eggs (feel free to use more eggs)
- 2 Tablespoons Milk
- 1 Tablespoons Olive Oil or Butter
- Salt & pepper to taste
Note: Some ideas on other things to add in your Frittata: cheese, cooked pastas, any other veggies, tomatoes….
Beat the eggs & the Milk. Set aside.
Blanch the asparagus. ( Boil water & add the asparagus, in a minute pick them up with a tong & drop them in ice cold water. This just barely cooks it, it remains crunchy & retains the bright green color). Set aside.
Heat the oven to 375 Degree F.
Heat the oil/butter in an oven proof skillet (I used a Calphalon hard anodized). Saute the onions & the garlic till they are soft & translucent. Add the bell peppers, roasted peppers & the spinach. Saute & stir fry all the vegetables at high heat till the water from the spinach evaporates. Add the asparagus & the chives.
Spread out veggies & the spinach evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the Veggie mixture along the sides of the pan to let egg mixture go underneath. Sprinkle the Black Pepper on the top. Cook till the eggs are about half set.
Now put the whole pan in the oven & bake for 15 minutes, until Frittata is puffed and lightly golden on the top. Remove from oven with oven mitts and let cool for several minute. Be very careful as the skillet handle is going to be very hot.
Cut into triangles & serve.
This one made our Lunch, with a tall glass of orange juice. Love the lovely sweetness of the roasted peppers, the crunch of the fresh asparagus & the flavorful chives in it.