This morning I made a delicious frittata for myself and my friends. I think it’s becoming one of my favorite brunch items to make, because it’s so easy, cheap, and always different from the last one. Since Lactard was at the brunch, I decided to use goat cheese in this particular frittata. The goat cheese gave the frittata a softer texture, which I loved.
- 1 dozen eggs (I used 9 whole eggs, and 3 whites), whisked
- 1 bunch of basil, coarsely chopped
- 2 cups of spinach, coarsely chopped
- 8 oz plain goat cheese, crumbled
- salt and pepper
- 1 TB olive oil
- 2 cloves garlic, finely chopped
- 1 red pepper, chopped
- 1/2 yellow onion, sliced
- 8-10 asparagus spears, trimmed and cut into 1 inch pieces
- 4 Campari tomatoes, chopped
Preheat the oven to 400 degrees. In a large bowl, combine the first five ingredients and set aside.
Use a large cast-iron or ceramic pan (or something that is oven-safe) to cook the vegetables. Place the pan over a medium flame and heat the oil. Add the garlic and the onions and sauté for 4-5 minutes or until they start to soften. Add the pepper and asparagus and sauté for 2 minutes, then add the tomatoes and continue to sauté for 2 more minutes.
Add the egg mixture to the pan and stir lightly to combine the ingredients. Let the eggs set for about two minutes. Place the pan into the oven, uncovered, and cook for fifteen minutes or until the eggs have cooked (time may vary based on oven).
Check it a few times to make sure the eggs are not runny on the top. When you take it out of the oven, there will still be a little liquid on top, but that’s okay because it will continue to cook when you take it out of the oven.
Let the frittata rest for a couple of minutes before cutting into slices. Serve with sliced hearty bread (warmed in the oven, of course) and bacon or chicken sausage. These portions serve 6 or 8 people, but you can refrigerate leftovers and reheat in the oven for 5-7 minutes at 275 degrees, or in the microwave for 2 minutes.