A frittata is a tasty combination of eggs, vegetables, and cheese cooked on the stove and then finished in the oven. This is a basic recipe that can be widely adapted.
Frittata with Spring Greens
- One large sweet or yellow onion, diced
- One clove of garlic, minced (if desired)
- 2 tbs of butter or olive oil
- One bunch of green vegetables: chose one or more: spinach, asparagus, swiss chard, kale, arugula, scallions, leeks, etc., rough chopped
- 3/4 to a full cup of your favorite cheese: shredded cheddar, ricotta, goat chevre, feta–just about anything works!
- 1/4 cup grated parmesan for the top
- 8-10 eggs
- ½ cup cream, half and half, or milk
- Salt and pepper to taste
Melt butter or warm oil in a heavy, ovenproof, non-stick, or cast-iron skillet (approximately 10 inches). Saute onion and garlic in the butter or oil until translucent. In a medium mixing bowl, whisk eggs, milk, and cheese with salt and pepper. Add chopped vegetables to the skillet and saute briefly (longer for thicker veg like asparagus). Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle Parmesan cheese over the top. Broil until frittata is puffed and cheese begins to turn golden about 3 minutes. Cut into wedges and serve.