Do you sometimes need something quick to make, but aren’t sure what? Do you have random vegetables that need to be used up, but don’t amount to a full meal? And are eggs usually a staple in your fridge? Then, behold, the humble frittata is for you.Jump to Recipe
A frittata is similar to an open-faced omelet or a crust-less quiche. It is an egg dish that usually has vegetables, cheese, sometimes meat, and sometimes potatoes. It is very versatile, and can be made according to what you have on hand.
The word frittata comes from an Italian word that roughly means “fried.” The frittata was inspired in part by Spanish tortillas, which consist of fried potatoes surrounded by baked eggs, as well as the French omelet, which is fluffy eggs folded over.
I love that I can use up anything in the fridge and put it in the frittata. The variations are nearly endless: greens, garlic, and Parmesan; tomato, basil, and goat cheese; asparagus, peas, and Gouda.
How to Make a Frittata
To make a frittata is pretty simple, though it may seem overwhelming on your first try. You start by setting the oven to four hundred degrees. Then you slice some veggies, whisk a few eggs, and shred some cheese. Sauté the veggies in some olive oil or butter in an oven-safe pan. When they are soft, pour the eggs over top and sprinkle with cheese. Let the eggs cook for a few minutes, then finish cooking the whole thing in the oven for five minutes or so. Serve with a salad or some crusty sourdough bread.
The frittata is a perfect, light meal that pairs beautifully with whatever seasonal produce you have on hand.
And that’s it! Let me know if you give it a try.
Other Egg Recipes
- Loaded Breakfast Tostadas – One of the most flavorful, satisfying breakfasts that leaves me feeling full but not heavy.
- Ricotta Eggs – Italian flavors and creamy ricotta cheese spruce up these morning eggs.
- Low Carb Coconut Vanilla Custards – You can totally have dessert for breakfast with these egg packed custard cups that don’t spike your blood sugar.
Asparagus and Pea Frittata
- Oven safe skillet
- 8 eggs pasture raised
- 1-2 cups asparagus tough ends snapped off, stalks sliced into 2" pieces
- 1 cup peas
- 3/4 cups cheese I used Gouda; any type will do
- 1/2 medium red onion sliced
- 2 tablespoons fat either avocado oil, coconut oil, butter, or animal fat
- 1 teaspoon sea salt or Real salt
- 1/4-1/2 teaspoon fresh ground pepper
- optional extra virgin olive oil for finishing
- optional extra salt and pepper for finishing
- Preheat oven to 400 degrees Fahrenheit. Crack eggs into a large bowl and whisk in salt, pepper and cheese. Prepare asparagus by snapping off the ends and then slicing them into two inch pieces. Peel and slice onion.
- Heat your choice of fat in a large, oven-safe skillet (I like cast iron). Sauté onion and asparagus for a few minutes until soft. Add in peas. Pour eggs over vegetables, jiggling the pan so everything settles nicely. Cook in pan for 4-5 minutes. To finish setting the eggs, slide the pan into the preheated oven for 5-8 minutes longer.
- Drizzle extra virgin olive oil and grind some fresh black pepper over top to serve.