Somewhere between a quiche and an omelet, a frittata is my front runner for a last-minute, clean-out-the-fridge kind of meal. Whether for a Sunday morning brunch, casual dinner, or just a great leftover for snacking, a frittata is a one-dish meal you can make with simple ingredients you usually have on hand. I like to start with browned potatoes as my base, much like a Spanish torte, but you can experiment with other vegetables, cheeses or herbs. Just make sure to precook any vegetables that will release a lot of moisture so that you can drain the excess before adding them to the eggs.
Heat the oven to 350°F. In a 10-inch ovenproof sauté pan, heat the oil and butter over medium heat. Add the potatoes and cook until they are fork tender, about 7 minutes. Add the green onions and continue to cook, stirring, for an additional minute. In a medium bowl, whisk the eggs and water, then add the salt and pepper; whisk to combine. Pour over the potatoes and onions. Continue to cook for several minutes, until the eggs begin to set on the bottom. While the eggs are still runny, lay the asparagus and tomatoes over the top, arranging the asparagus in a pinwheel shape. Sprinkle the goat cheese over the asparagus and tomatoes. Transfer to the oven and bake until the eggs are set, about 8 minutes. Serve warm.asparagus goat cheese frittata
Ingredients
Instructions
asparagus + goat cheese frittata
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2 Comments
Patti Olswang
March 18, 2018 at 7:35 pmFrittata
I made the mistake and took the frittata out too early. I shook the pan and it seemed to be firm and I let it rest on the counter for 10 minutes before cutting but it was still runny in the middle. Bruce suggested next time to use a toothpick in the center to check if it is done. If the toothpick comes out clean and dry then it is done.
Carol Buchan
March 19, 2018 at 3:42 amPatti, Did you let it get firm on the bottom before putting it in the oven? I usually worry about overcooking it at the oven stage, and watch to take it out when the top looks puffy and firm.