Sometimes I don’t have the energy to go grocery shopping and I just want to find something in the fridge that I can just throw together. Easy. Fast. Delicious. That is exactly what I had with this basic frittata recipe that I adapted from one I read about in The New York Times.
I already had everything in the fridge and cupboard, so this came together super easy. It was incredibly flavourful and it was even better the next day. I ate it cold for lunch, straight out of the fridge!
What you’ll need
1 bunch of Asparagus, trimmed
8 extra large Eggs
2 tbsp + 2 tsp Low-Fat Milk
1/2 tsp Salt
1/2 tsp Dried Basil
1/2 tsp Dried Dill
1/2 tsp Dried Parsley
Freshly Ground Pepper to taste
1/4 cup freshly grated Parmesan
1 tbsp Olive Oil
Remove and place in a cold water bath. Drain and pat dry. Cut into 1/2-inch pieces and set aside. You can even make this asparagus a day ahead and keep it in the refrigerator until you’re ready to make the frittata.
Beat eggs, milk, salt, pepper and herbs together in a large bowl. Stir in the asparagus and parmesan.
Heat the oil over medium-high heat in a cast iron skillet. To see if it is hot enough, drop a bit of egg into the pan and if it sizzles and cooks immediately, then the pan is ready to go.
Pour the egg mixture into the pan and swirl it around to evenly distribute the eggs and fillings. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
Turn the heat down to low and cover the pan. Cook 8-10 minutes, shaking the pan every once in a while, until the frittata is just about set. Meanwhile, light the broiler.
If the frittata is not quite set on the top, place under the broiler for about one minute. Watch it closely and take it out as it is just beginning to colour on the top.
Remove from the heat and allow to sit in the pan for 5 minutes or longer, then cut into wedges in the pan. Its great whether its served warm, at room temperature or even cold.
Makes 4 servings
