Easy Cheesy Dinner Frittata
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Courtesy of Laurie David and Kirstin Uhrenholdt of The Family Dinner
"Eggs for dinner! Or lunch, or a brunch by the sea. You crack a bunch of eggs and cook them with some filling. I say asparagus, potatoes and cheese, but you can say anything you please—maybe tomatoes, mozzarella and pesto, maybe corn and peas."
Super easy
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PrintIngredients
For 4 Person(s)
Recipe
- 8 organic, free-range eggs
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoons salt
- 1 pinches pepper
- For the filling:
- 2 tablespoons butter or olive oil
- 2 tablespoons diced red onions
- 1/2 cups diced potatoes
- 1/2 cups chopped asparagus
- 1/2 cups cubed mozzarella, Gruyère or Fontina
- 1 tablespoons chopped soft herbs like basil, dill or parsley
Easy Cheesy Dinner Frittata Directions
- Preheat the oven to its broil setting. In a medium-size bowl, using a fork, whisk together the eggs, Parmesan, salt, and pepper. Set aside.
- Heat a medium-size, nonstick, oven-safe pan over medium-high heat. Add the butter and let it melt. Add the onion, potatoes, and asparagus to the pan and sauté for 8 minutes or until the potatoes are soft.
- Pour the eggs into the pan and reduce the heat to medium-low. Stir with a rubber spatula once. Cook for 4 to 5 minutes or until the egg mixture is starting to set (thicken). Top with the mozzarella cubes.
- Place the pan into the oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from the pan and cut into wedges. Garnish with herbs.
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