Frittata~like an crustless quiche, but easier
Get past that silliness and they are absolutely delicious.
Like a baked omlette or a crustless quiche, they combine eggs and veggies for a rustic sort of meal that is satisfying without being heavy. There's not a lot to this recipe and it doesn't take very long to make, but it tastes heavenly.
This is an easy recipe. You can personalize it. If you don't like asparagus, try some other veggies...spinach is good or small chunks of broccoli...whatever you like.
Asparagus Frittata
12 large eggs, beaten1/2 cup of milk
1/4 cup of Parmesan cheese, grated
2 tablespoons of butter
2 tablespoons of olive oil
1 medium onion, diced
1/2 pound of asparagus, blanched in boiling water, chilled and diced
1/4 cup of assorted fresh herbs (such as thyme, chives, chervil), chopped
Salt and pepper, to taste
- Preheat oven to 325ºF.
- In a large bowl combine the beaten eggs with the milk and the Parmesan cheese.
- Heat the butter and the oil in a large oven-proof (this is important because it's going to go into the oven later) sauté pan, until it's frothy. Add the onion and cook until it's translucent and starting to get golden.
- Stir in the eggs and turn the heat down to very low.
- Stir the eggs to form a large flat omelet shape, fully covering the bottom of the pan.
- When the eggs begin to cook and take shape, stir in the diced asparagus and the herbs. Place the whole sauté pan into the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up.
Ovo-lacto Vegetarian.
