day one of our finish what we have challenge… we found a great way to use up some veggies and some eggs too. matched with a salad and some leftover cornbread- it was a perfect meal!
frittatas (think quiche without the crust) have been a springtime staple at our house for years!
easy to prepare, beautiful to look at, and delicious to eat; they have been on the menu for every easter brunch, and most mother’s day breakfasts as well. spring vegetables compliment the egg base perfectly and i love the way the bright green colors sort of pop out when the dish is cooked.
these days we have been making a frittata (similar to a spanish omelet) at least once a week. served with a soup or salad it is a complete meal; and i find that it is equally delicious served warm or at room temperature…
- 6 organic eggs
- 1 bunch fresh asparagus-thinly sliced
- 1 medium red onion-chopped
- 5 big handfuls chopped greens (we used beet greens this week)
- salt and pepper to taste
- 3 tablespoons olive oil
- 1 cup grated cheese (optional)
- preheat oven to 180 degrees celsius
- heat olive oil in a large cast iron skillet
- whisk together eggs in a separate bowl- season as desired
- add onions and sauté- stirring occassionally- until translucent
- add remaining veggies-stir until combined
- pour in egg mixture (and cheese if you are using it)
- cook over medium heat for 5-6 minutes
- place skillet in oven and bake until fully set- approximately 15 minutes
serve with a green salad or soup for a beautiful springy meal