Recently, I’ve become pretty enamored with frittatas. With an attention-loving baby, it is definitely an advantage to have a quickie dinner in my arsenal! And frittatas are especially wonderful, since you can easily change up the vegetables and cheese. Variety is the spice of life.
I originally made this recipe for a brunch with my best friend and a group of former coworkers who have jokingly dubbed themselves the “Mean Girls.” My first stab at this was actually a bit disastrous…note to self: do not try to cook a frittata in a springform pan because you think it will end up looking nicer on the table. The eggs will definitely leak out the bottom AND it will take almost twice as long to cook since the pan isn’t already hot. Juuuust use the skillet like the recipe says.
But in spite of my error in judgment, this frittata was delicious! I have since made it twice, and it was happily devoured, even by my asparagus-hating husband.
Dice up your onion and red pepper. My bestie helped me cook this the first time through, and she went for a large dice on the veggies, which turned out perfect! Cut the asparagus into bite-size segments.
In a very large skillet, lightly sauté the pepper and onion in about 1 tbsp. olive oil. When the onion starts to become translucent, toss in the asparagus. Cook 2–3 minutes, until it turns bright green.
While the asparagus cooks, quickly whisk the eggs, water, salt, and pepper until lightly frothy. Also, cut up the cream cheese into cubes.
Drop the cream cheese evenly over the veggies. Pour the eggs over the cheese.
Stick the whole shebang into the oven. Bake for 30 minutes at 350°. You will know the frittata is done because it will no longer look wet on top, and it will be puffed and lightly golden.
Serve immediately, while it’s nice and hot.
adapted from Allrecipes.com
2 tbsp. olive oil
1 red bell pepper, largely diced
1 medium yellow onion, largely diced
1 lb. slender asparagus spears, cut into 1ʺ segments
¼ cup water
½ tsp. salt
½ tsp. black pepper
¾ cup (6 oz.) cream cheese
Preheat oven to 350°.
Heat the olive oil over medium heat in a 12″ oven-safe skillet. Sauté the red pepper and onion for 3–5 minutes, until crisp-tender. When onion begins to become translucent, add in the asparagus. Sauté another 3–5 minutes.
Meanwhile, whisk the eggs, water, and seasonings together in a large bowl until just slightly foamy.
Drop the cream cheese in small chunks over the vegetables. Pour the egg mixture over top.
Place the skillet in the oven. Bake for 30–35 minutes, until the eggs are set in the center and the top is golden.
- One year ago: Lavender Walnut Scones
- Two years ago: Zesty Wheat Scones
bill edwards - April 18, 2013
I get hungry just looking! It is a good thing I can smell it, I would probably lick my screen…