Do you need quick and easy meals? Well my family often does. In April I mentioned how I often cook eggs when we need a quick or last minute meal. Frittata is the Spanish version of an omelet but it’s much easier to cook – no flipping involved, now that’s my kind of omelet! I usually make a frittata with onion, pepper, green beans and cherry tomatoes with a little cheese but the great thing about them is you can use any vegetables you have in your fridge. I found this recipe in one of my mom’s cookbooks (that I love) the Treasury of Country Heritage Meals & Menus by Land O Lakes . With some slight changes it was simply delicious!
Makes 4 very large servings
½ pound fresh asparagus spears, trimmed (I used the whole bunch you buy at the grocery store)
2 tbsp vegetable oil
1 pkg (8 oz) sliced fresh mushrooms
1 medium onion chopped
8 eggs
1/3 cup of milk
1 cup cheery tomatoes, halved
1/2 cup shredded cheddar cheese
To make this recipe you will need a 10 or 12 inch skillet or
deep frying pan with a lid.
Beat eggs and milk in a bowl until frothy.
Place asparagus in the frying pan and cover with water. Bring to a full boil. Cook over medium heat until crispy tender (2 minutes).
Drain asparagus and set aside. In the same skillet add oil, mushrooms and onion; cook over medium heat until tender (3 to 4 minutes).
Evenly spread onions and mushrooms over the bottom of the pan. Place asparagus on top.
Pour egg mixture into the skillet and add cherry tomatoes.
Cover with lid, do not stir. As the side start to set use a heat resistant spatula to lift the edges to allow uncooked egg to flow underneath. Keep covered during cooking. Cook until eggs are set (about 5 minutes).
Use a spatula to cut the Frittata into wedges and serve hot. Sprinkle with cheese and enjoy!
Place asparagus in the frying pan and cover with water. Bring to a full boil. Cook over medium heat until crispy tender (2 minutes).
Drain asparagus and set aside. In the same skillet add oil, mushrooms and onion; cook over medium heat until tender (3 to 4 minutes).
Evenly spread onions and mushrooms over the bottom of the pan. Place asparagus on top.
Pour egg mixture into the skillet and add cherry tomatoes.
Cover with lid, do not stir. As the side start to set use a heat resistant spatula to lift the edges to allow uncooked egg to flow underneath. Keep covered during cooking. Cook until eggs are set (about 5 minutes).
Use a spatula to cut the Frittata into wedges and serve hot. Sprinkle with cheese and enjoy!
Enjoy a Frittata for breakfast, lunch or dinner. Serve with
fruit and toast for breakfast or a side salad for dinner.
What is your favourite Frittata vegetable combination?
Shannon RD
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