Saturday, March 10, 2012

End of the Week Frittata

We could easily eat eggs everyday.

Eggs boiled, fried, in-a-hole, scrambled, in a salad, quiche and, often, frittata.

What I love about a frittata is its versatility.

Use whatever is in season and whatever you have in your's a good end-of-the-week dinner.

The basic parts to this are vegetables, egg and cheese.

This week I had a bunch of asparagus, a few potatoes, some chives and a piece of parmesan.

I love vegetarian frittata but if you had some bits of ham or chicken, you could throw that in too.

I make this for dinner if I know we are going to be out all day and will be getting home right at dinner time.

It's quick.

A few combos we love are: Broccoli + Cheddar
Bacon + Mushroom + Mozzarella
Zucchini + Feta
Roasted Red Pepper + Goat

Serve this with a green salad (a tomato salad in the summer) and some greek pitas warmed, spread with butter.

End of the Week Frittata
(adapted from: super natural everyday by Heidi Swanson)
Serves: 6

2 Tbsp Extra Virgin Olive oil or butter (I did 1Tbsp of each)
2 small onions, minced
2 medium potatoes, sliced paper thin
1 bunch asparagus, about 20 stalks, in 1 inch pieces
salt pepper
10 eggs
1 cup cottage cheese (optional)
1/3 cup freshly grated parmesan cheese
2 Tbsp chopped chives

Heat the oil or butter in a heavy ovenproof 12-inch (30 cm) skillet over medium-high heat. Stir in the onions and potatoes and two big pinches of salt. Cover and cook, stirring occasionally, until the potatoes are just cooked through, about 5 minutes.

Stir in the asparagus and cook for another minute or two, until they soften up a bit.

Whisk ½ teaspoon salt and cottage cheese into the eggs and pour the eggs into the skillet.

Cook over medium-low heat until the eggs are just set and there isn’t a lot of liquid in the pan, about 5 minutes. To help this along, run a spatula underneath the frittata and tilt the pan so the uncooked eggs run to the underside.

Sprinkle with parmesan cheese.

Place under a broiler for a couple of minutes, or just until the top of the frittata is puffed up and set. Keep an eye on it the whole time or it will burn!

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