Like the traditional Spanish omelet, the frittata is a thick, hearty omelet filled with vegetables. A frittata may be filled with any variety of vegetables, cheeses, pastas, or meats. This recipe is for a simple vegetarian one.
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 bunch of fresh asparagus, trimmed and chopped
- 8 large eggs
- 3 teaspoons of milk (whole fat milk is best, but part skim would be fine.)
- 2 teaspoons of chopped fresh basil or 1 teaspoon dried basil
- pinch of salt
- pinch of ground black pepper
- 3 tablespoons of Parmesan cheese, grated
- In a bowl, beat together the eggs, milk, basil, salt and pepper. Set aside.
- Preheat broiler/oven. Heat the olive oil in a large, heat-safe skillet over medium heat.
- When the oil is hot, add the garlic and sauté until fragrant, about a minute.
- Add the chopped asparagus and sauté for about 5 minutes until it begins to become tender.
- Pour the egg mixture into the skillet and cook about 4 minutes or until bubbles begin to form in the center of the eggs.
- Sprinkle the Parmesan cheese on top of the eggs and immediately transfer the pan to the oven.
- Cook under the broiler until the top puffs and browns, about 3 minutes.
- Remove the pan from the oven (careful, it will be hot!) and cut the frittata into wedges.
Serve immediately with crusty bread and fresh fruit for a light spring dinner. Wrap leftovers (if there are any) in tin foil and chill in refrigerator. Leftover frittata makes a great sandwich: just allow the eggs to come to room temperature and place them between two slices of buttered, toasted bread.
- Try bitter greens like Swiss chard, ruby chard, or broccoli rabe.
- Bell peppers, mushrooms, potatoes, and zucchini are all delicious in a frittata.
- For a meat version, try adding cubed ham, chopped bacon or pancetta, or any variety of sausage.
- Different cheeses can be used, such as fontina, cheddar, havarti, Emmenthal, or Pecorino Romano.
- You may also add half a cup of cooked, drained pasta such as linguine, spaghetti, or even macaroni.
- Adding breadcrumbs to the beaten eggs is another good way of adding bulk.
Really, the possibilities are endless.