Frittata, Spoils of Easter
Easter=Eggs(lots). Now what? Make a Frittata
Nothing says Spring to me like a frittata. Maybe it’s because I usually have too many eggs in the fridge after Easter. When the kids were little, dying eggs was a fun project-not so much the clean-up of the kitchen or the kids- but I always bought too many eggs to stave off the tears of breaking a few. As the kids got older and broke less, I couldn’t seem to reduce my egg buying, so egg dishes were plentiful in the weeks after the holiday. Egg salad (with extra mayo, please) for the hubby, pastry cream for a berry tart treat, meringues to use up the yolks form the pastry cream and for at least one dinner, a Frittata, served with popovers and a green salad.
Frittata. Sounds so glamorous, but it’s so darn easy. Once you know the method, you can add your own mix of fillings-just be sure that whatever you add is already cooked (like sausage) because this dish coos for a very short time. And don’t over complicate the fillings with everything in your fridge-I would recommend no more than 3. I especially like this simple Asparagus Frittata because asparagus says Spring loud and clear too.
- 8 oz. of asparagus
- Kosher salt
- 5 large eggs
- 3 TBL. whole milk
- 2 TBL. Parmigiano-Reggiano
- 2 TBL unsalted butter
Preheat oven to 325°.
Trim the asparagus by snapping off the stalk where it naturally gives.
Peel the stems.
Cook the asparagus in the boiling water until barely tender-about 3 minutes.
Plunge into an ice bath to stop the cooking. Drain and dry. Cut each stalk in ½ lengthwise.
Whisk eggs together with the milk and cheeses.
Melt the butter in a large oven-proof 10” skillet over medium low heat.
When the butter has stopped foaming, pour in the egg mixture and lay the asparagus on top.
Put the skillet in the oven and bake until the eggs are set-about 10-12 minutes.
Cut into wedges and serve hot or chill the frittata and serve cut into cubes with toothpicks.