Some days you just need a simple recipe – and we had one of those days recently. We wanted something homemade, but we didn’t want it to take hours or leave us with a pile of dishes to clean. We’d been saving this recipe from Bon Appétit, and it seemed like the perfect occasion to bring it up and adapt it for ourselves. Frittata is especially great because it’s a dish that can be breakfast, lunch or dinner, and it’s easy to make vegetarian by packing it with veggies instead of meats. This one turned out very cool looking, with all the vibrant green stalks of asparagus lined up on top, so we’ll show you this quick and delicious meal that you can eat at any time of the day.
You’ll need:
- 10 eggs
- Heavy cream
- 4 ounces of Gruyère cheese
- Spinach
- A bunch of asparagus
- Olive oil
- A red onion
- Garlic
- Oregano
- Chives
You can get started by cracking all your eggs into a bowl and whisking them with 1/2 cup of cream. Then grate your Gruyère and stir it in, along with 2 packed cups of spinach.
Now trim all your asparagus, then warm a tablespoon of olive oil in a large cast iron pan over medium-high heat. Add in the asparagus and cook for about 8 minutes, until some of them blacken in spots. Sprinkle with salt and pepper, then take them out of the pan and set them aside.
Next, slice your onion thinly, chop up 4 garlic cloves, and chop a tablespoon of oregano leaves. Place this all in the same pan along with another tablespoon of olive oil and cook over medium-high heat for 5 minutes, seasoning with more salt and pepper.
Add in one more tablespoon of olive oil and let it coat the pan, then pour in the eggs, leaving the pan on the heat. Place all your asparagus on top, letting none of them of them overlap, and let everything cook on the stove for about 3 minutes.
Now put the pan in the oven and cook the frittata for 15 minutes at 350°F. Let it cool for another 15 minutes, then scatter chopped chives on top and cut into slices to eat.
All together, this is a fairly simple meal – the vegetable prep does take a little bit of time, but after that you just need to stir and pour some ingredients together, then let a few things cook on the stovetop, and then everything bakes together in the same pan. What you get at the end is a delightfully colorful dish of fluffy baked eggs and veggies. This was our dinner one night, but it’s really good at any time of day that you want something light and green and tasty.