Julie Van Rosendaal Says: A frittata is a baked Italian egg pie, much like a quiche but without a crust. It has the same characteristics as an omelet, but is much less finicky since you cook everything together at once in the pan. The eggs bind together any combination of ingredients you like – meat, cheese, vegetables, potatoes, herbs, cooked pasta – anything that goes well in an omelet makes a great frittata, and it’s a great way to use up leftovers. If you want to wing it, the basic proportions are 1 to 1 1/2 cups filling for every 5-6 eggs. Egg substitutes work well for frittata too.
Asparagus, Tomato and Spinach Frittata
a drizzle of canola or olive oil
1 small bunch asparagus, ends trimmed, chopped into 1†pieces (about 2 cups)
1 pint cherry or grape tomatoes, halved (about 2 cups)
1 garlic clove, crushed (optional)
1-2 packed cups baby spinach leaves, torn into pieces (a couple big handfuls)
3 large eggs
3 large egg whites (or another 2 whole eggs)
1/2 cup grated old cheddar, Monterey Jack, Gouda, Parmesan, crumbled feta or goat cheese
salt and pepper to taste
Preheat the oven to 375°F.
Heat the oil in a 10-inch ovenproof skillet set over medium heat. Sauté the asparagus for 2-3 minutes, then add the tomatoes and garlic to the pan and cook for another 2 minutes, until the tomatoes release their juices. Add the spinach and cook until it wilts.
Meanwhile, whisk together the eggs, cheese, salt and pepper in a medium bowl. Spread the vegetables into an even layer in the pan and pour the beaten eggs overtop; reduce heat to medium-low and cook the frittata for 5-8 minutes, until the bottom is set. To help it along, gently pull back the sides with a heatproof spatula to allow any uncooked egg to run underneath.
Transfer the skillet to the oven and bake for about 10 minutes, until the top is set and golden. Serve hot, at room
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