Category:
Main Courses
Seasons:
January, February, March, April, May, June, July, August, September, October, November, December
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
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.
