Frittatas are an excellent way to showcase seasonal veggies. They can be served warm or at room temperature and for breakfast, lunch or dinner. Serve with fresh fruit or a side of green salad and you have a complete meal.
Preparing a frittata is a great way to clean out the fridge. Almost any combination of vegetables can be used. You will want to cook them first, for example in this recipe the asparagus was lightly grilled. The tomatoes were poached in oil and the leeks were sautéed. There are so many variations of this dish out there, everyone has a favorite. But one of the most important things I have learned is to add a little whole milk or cream and not to over-cook the eggs.
My husband has fond memories of his Aunt making sandwiches out of leftovers. She would make her own bread; add the egg slice and then a little ketchup. In this version (see picture above) the bread is a multi-grain sourdough that I purchased from Trader Joes and is toasted with a little spread of butter.
1 to 2 tablespoons olive oil
6 large eggs
¼ cup whole milk
1/3 pound asparagus, trimmed and cut into 1 inch pieces
Cherry tomatoes in poached oil, click here for recipe
1 baby leek, cut down the middle, every stalk rinsed and cleaned, (diced into ¼ slices)
¼ cup feta cheese
1 sprig basil, torn into small pieces
Preheat oven to 350.
Prepare poached tomatoes in oil ahead of time, you will only need 6 or 7 but save the rest, you can use them in so many dishes, they bring so much flavor.
In a medium-sized non-stick skillet over medium-high heat; add olive oil, then add asparagus and leeks, stirring quite often. (you don’t want the leeks to burn). This will take a few minutes, sauté until stalks are crisp tender. Salt and pepper to taste.
Whisk eggs in a medium sized bowl with milk until just frothy. Add to veggie mixture, turn heat down to medium. Gently place tomatoes in the egg mixture. Cook about 4 to 6 minutes shaking pan slightly. Add cheese and place skillet in oven. Bake until center is set about 20 to 25 minutes, Remove from oven and let cool slightly, about 10 to 15 minutes. Garnish with basil. Cut into slices.