Spring FrittataDon’t eat these eggs for breakfast, or save them for a fancy brunch. Instead, make them tonight for European style dinner.

Whether it’s a Tortilla in Spain, Omelette or Eggs Poached in Red Wine in France or Frittata (the version I’m most inclined to make) in Italy, eggs are not typically consumed for breakfast, but for lunch or dinner.  It seems as though only Americans and Brits consume eggs for the first meal of the day.  And though I tend towards living my life more like a European in most other areas of life, when it comes to Les Oeuf, I lean more American. This is mainly because, being gluten-intolerant and also trying to limit grains, I tend to not eat as much bread for breakfast like is typical in the France, Spain and Italy. (Although, you really can’t beat a croissant and Cafe au Lait! Anyone know of good gluten-free croissants?)

When time is of the essence and the only question commanding an answer is “What’s for dinner?”, eggs, and a frittata specifically, is an easy answer.

Eggs ARE one of nature’s perfect foods, though, in terms of nutrition and yet another way to use leftovers.  Just clean out your fridge, saute the resulting cache of ingredients, add whisked eggs, let them cook through, top off with whatever cheeses are hanging out in your cheese drawer.  Though you certainly can make this frittata with whatever you can find, asparagus really only grows in the Spring. If you are buying it any other time, it’s from South America and has been shipped a LONG way. All the nutrients are gone and you may not even find it has flavor. Right now, however, most farmers markets will be piled high with it and even grocery stores proabably are carrying asparagus from local growers. It will only be around for only a couple of months, so get it while you can and use it in this frittata. A small salad on the side and a chunk of crusty bread and you will have a dinner worthy of a Tuscan trattoria menu.

Sidenote: At our house, my kids get granola for their cereal choice.  Yes, I’m pretty “Crunchy”.  When they go to Gigi’s house, one of their luxuries is that Gigi buys boxes of cereal.  Even though it’s usually a healthy kind, my kids think they are in paradise.

Once a year, though, they get not only boxed cereal, but whatever kind they want…it’s Birthday Breakfast Cereal Party!  We watch cartoons, bring out the raw milk (see the “Crunchy” article link), box of cereal, bowls and spoons into the living room and enjoy bowl after bowl until the box is empty or we get tired of eating cereal.

LUCKY CHARMS is pretty much the choice across the board (yes, my once-a-year-guilty-pleasure, too!)

There is one caveat, though, they have to have a healthy protein before they get to eat it!  So what do they request for their healthy protein?

This frittata.

Though admittedly, they asked for crumbled bacon on top, which being a bacon lover myself, I obliged. And if you were a subscriber to my former blog Cook What You’ve Got, you know that bacon or some flavorful pigfat makes regular (albeit somewhat admittedly hypotrical) appearances on Meatless Monday – Almost Meatless Monday, we can call it? – at our house. We consider it a flavoring agent. 🙂 But as this happened to be Sunday morning, I didn’t feel quite so hypocritical as I do normally.

You can make it for breakfast, lunch, dinner, or brunch, but just make it soon.

This is one of my asparagus go-to recipes. I’d love to hear what yours are.

Spring Frittata

The ingredients:  Eggs, chard, spring onions, asparagus, parmesan and for those inclined…bacon.

If you’re reading this in any season other than spring, don’t go out and buy these ingredients.  Use two cups of whatever veggies are residing in your veggie drawer at the moment and whatever cheese is there can fill in for parmesan. Like I said, this is a clean-out-the-fridge kind of dish. Oh, by the way, chilled or room temperature, this dish travels well for a picnic.

Ingredients:

olive oil

5 asparagus spears, tough ends discarded and thinly sliced on the diagonal

1 spring onion, bulb chopped and greens thinly sliced

1-2 chard leaves, thinly sliced (AKA chiffonade)

5 eggs, whisked well

2 oz parmesan cheese shredded (mine was mostly rind so I whirled in in the food processor)

2 slices bacon, cooked and crumbled, totally optional and completely inappropriate if observing Meat-free Monday** 😉

Meal-makers:  Fruit or a simply dressed salad (oil & vinegar or lemon juice), crusty bread

In a hot skillet, drizzle a tablespoon or so of olive oil. Saute all the veggies until slightly softened.  Add the eggs and begin to stir til the eggs begin to form small curds.

(Note:  In a traditional frittata, you would simply slide it into the oven* at this point and let it bake or cook it on one side without stirring then performing the precarious act of sliding to a plate or lid then flipping it back into the pan.  This being Sunday morning and people were waiting on Lucky Charms, I did this quicker version.)

Once the eggs are mostly cooked through with only a little liquid still remaining, spread them evenly to cover bottom of skillet and sprinkle with cheese.  Cover with a lid for a minute or two for cheese to melt slightly and the eggs to finish cooking.

Spring Frittata wedge

 

 

 

 

 

 

 

 

Cut into wedges and serve.

*Broiler Alternate Ending – Preheat broiler. When eggs are almost set, top with cheese and slide under broiler to finish cooking and melt cheese. Watch carefully, this only takes a minute. If your skillet isn’t oven-proof, don’t do this, though. If only the handle isn’t oven proof (as mine isn’t) just cover the handle with foil then slide it in.

**Who am I to judge, though!

Spring Frittata with Asparagus, Chard and Green Onions
 
Author:
 
Spring Frittata If you're reading this in any season other than spring, don't go out and buy these ingredients.  Use two cups of whatever veggies are residing in your veggie drawer at the moment and whatever cheese is there can fill in for parmesan. Like I said, this is a clean-out-the-fridge kind of dish.
Ingredients
  • olive oil
  • 5 asparagus spears, tough ends discarded and thinly sliced on the diagonal
  • 1 spring onion, bulb chopped and greens thinly sliced
  • 1-2 chard leaves, thinly sliced (AKA chiffonade)
  • 7 eggs, whisked well
  • 2 oz parmesan cheese shredded (mine was mostly rind so I whirled in in the food processor)
  • 2 slices bacon, cooked and crumbled, (totally optional and completely inappropriate if observing Meatless Monday** 😉
  • Meal-makers:  Fruit or a simply dressed salad (oil & vinegar or lemon juice), crusty bread
Method
  1. In a hot skillet, drizzle a tablespoon or so of olive oil. Saute all the veggies until slightly softened.  Add the eggs and begin to stir til the eggs begin to form small curds.
  2. (Note:  In a traditional frittata, you would simply slide it into the oven* at this point and let it bake or cook it on one side without stirring then performing
  3. the precarious act of sliding to a plate or lid then flipping it back into the pan
  4. This being Sunday morning and people were waiting on Lucky Charms, I did this quicker version.)
  5. Once the eggs are mostly cooked through with only a little liquid still remaining, spread them evenly to cover bottom of skillet and sprinkle with cheese.  Cover with a lid for a minute or two for cheese to melt slightly and the eggs to finish cooking.
  6. Cut into wedges and serve.

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