Easy Frittata Recipe

When I’m feeling a little lazy, one of my go-to recipes is a frittata.  A frittata is similar to an omelette or a quiche.  It’s basically a combination of eggs, cheese, meat and whatever vegetables you have in your pantry.  It’s a great way to use up all your leftover produce.  Below is one of my favorite frittata combinations: ham, cheddar cheese, asparagus and tomatoes but know you can add pretty much anything you want and it will taste delicious.

Ham, Asparagus & Tomato Frittata

Ingredients:

• 12 large eggs
• 3 tbsp milk or cream
• 12 asparagus spears
• 1 medium tomato, diced
• 1/2 cup shredded sharp cheddar cheese
• 1/4 shredded or cubed ham

Directions:

Set the oven on broil – high heat, adjusting your top rack about 4-6″ from the broiler.  After you wash and cut your asparagus, saute the spears in a little bit of non-stick cooking spray for 2-3 minutes to soften them a little bit.  I like my asparagus with a crunch so if you like yours a bit softer, cook for a few minutes more.

Next whisk together your eggs and milk, just as you would if you were making scrambled eggs.

Next pour the egg mixture into a 12″ skillet set over low-medium to medium heat.  At this point you’ll add in your shredded cheese and ham.  Using a rubber spatula, you’ll continuously scrape the sides and bottom of the skillet, making sure you have a balance of uncooked and cooked egg distributed throughout your pan.  Once the egg mixture is 50% cooked, quit stirring the egg mixture and cook for 1-2 minutes, letting the egg mixture at the bottom of the pan set up.

After you’ve let the bottom set up for a few minutes, remove from the heat and arrange your asparagus and tomato.  You could mix these into the egg mixture but I like my frittata to look pretty when it comes out of the oven so I “decorate” it.  You can see the egg mixture is not completely set.  Stick it under the broiler for 1-2 minutes.  Watch this like a hawk because it goes from brown and bubbly to black and burnt in no time!

Using a spatula, go completely around the frittata to loosen it from the skillet.  Slide it on a serving dish or serve it straight from the skillet.

One way to use up all those extra eggs I bought for Easter. east9thstreet.com/2012/04/09/eas… fb.me/1nvpas90h

— East 9th Street (@East9thStreet) April 9, 2012

— East 9th Street (@East9thStreet) April 9, 2012