Hard boiled, poached, fried, scrambled, soy-marinated….
You know in Runaway Bride, and Julia Roberts needs to choose how she takes her eggs. I would not be able to choose. I would want to eat them all. That would seriously mess up the point of the movie, in picking just one spouse.
The point is, I love eggs.
So a frittata, is egg-ilicious.
Oh, it’s HAPPY SPRING day. It’s almost Easter too.
So, in all likelihood, you will have eggs out the wazoo.
Want to make a frittata? My friend Andrea (@andrea_aka_mom), wanted the recipe so, here it is. You can also find great recipes for other ingredients, and methods from Ina Garten, FoodNetwork, Epicurious, etc… once you get the gist of it, the ingredients you play with make it an endless cacophony of unique frittatas.
So, let’s get to it.
Pre-heat oven to 350 degrees. (Unless you want to broil it – then set it to broil)
First thing I do is assess what I have in the fridge. Pull out any veggies my family like to eat, and any meat I might want to add. Meat does not need to be added. Sometimes I do, sometimes I don’t. Depends on my mood.
I am usually, always stocked with eggs. For a family of four, I used seven eggs. Why? I felt like it. You can use six or eight if you’d like. Bigger crowd, more eggs.
Beat the eggs with about a 1/2 cup of heavy cream, or whatever milk is in your fridge. The day I made this frittata I had our standard 1/% milk.
Freshly grind about 1/4 – 1/2 teaspoon of salt (less salt, if you have any meat in the frittata), and 1/2 teaspoon black pepper in with the eggs. I don’t ever really measure. I do about 20 turns on the pepper grinder, or until it looks right to me. I do about eight turns on the salt grinder.
Mix well, and set aside.
This particular night I had a red onion, asparagus, spinach, and honey turkey. (I wish I had had some mushrooms, I love mushrooms)
Wash your veggies, and chop them up. I used about 1/2 cup asparagus, 1/2 cup turkey, 1 small red onion, and then two handfuls of spinach. Spinach shrinks, so I always like to add extra.
Sauté the onions in garlic flavored olive oil, or the olive oil of your choice, over med-high heat for a few minutes.
Then add the asparagus, and sauté for another few minutes.
Add the turkey, stir just to mix, then add the spinach. Sauté the spinach until wilted.
Pour in the egg mixture. Add either shredded cheddar, or whatever cheese you prefer over the mixture. I ran out of shredded cheese, so I used the sliced Tillamook instead.
Let the frittata continue to cook for about 5-7 minutes over the stove. Then put the entire pan into the oven for 20-30 minutes (depending on your oven – mine runs hot, so 20 is enough)until it puffs up, and has a golden look to it. You can also jiggle the pan, and even stick a toothpick in to make sure it’s cooked through. (OR you can broil the whole thing for 3-5 minutes, but watch it so it doesn’t burn)
Let it cool a few minutes before flipping it over. Voila! Dinner is served, and it is good.
We like to add Tabasco to ours, because we like it spicy!
Queen Scarlett’s Easy Asparagus, Spinach, Turkey, and Red Onion Frittata (serves 4 people – 6 if two of the people are little kids *grin*)
1/4-1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 cup heavy whipping cream (or milk)
3 Tbsp olive oil
1 red onion
1/2 cup asparagus chopped
1/2 cup honey turkey cut into cubes
2 handfuls of raw spinach, rough chopped
1/2 cup shredded cheese