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Frittata is “a type of Italian omelette that frequently features fillings such as meats, cheeses, and vegetables. Like a traditional French omelette, a frittata is prepared in a skillet. However, whereas an omelette is cooked on a stovetop and served folded, a frittata is first partially cooked on a stovetop but then broiled (grilled) to finish, and served open-faced.” (Wiki)
We have Frittata pretty often, mostly as a brunch during the weekends. The vegetables we use in in are usually what we have left overs in the fridge… & the seasonal veggies at hand. The Frittata today has Spinach, Roasted Peppers & the so wonderful Asparagus & Fresh Herbs.
Ingredients: (serves 2)
- 1.5 Cups Tender Asparagus Spears, the pliable parts broken into 1″ pieces (about 8-10 spears)
- 1 Cup Spinach, Chopped
- 1/2 Onion, Chopped
- 1 Clove of Garlic, Minced
- 1 Tablespoon chopped Chives
- 1/2 Bell Pepper ( I have used Roasted Yellow Bell Pepper)
- 3 Eggs (feel free to use more eggs)
- 2 Tablespoons Milk
- 1 Tablespoons Olive Oil or Butter
- Salt & pepper to taste
Note: Some ideas on other things to add in your Frittata: cheese, cooked pastas, any other veggies, tomatoes….
Preparation:Beat the eggs & the Milk. Set aside.
Blanch the asparagus. ( Boil water & add the asparagus, in a minute pick them up with a tong & drop them in ice cold water. This just barely cooks it, it remains crunchy & retains the bright green color). Set aside.
Heat the oven to 375 Degree F.
Heat the oil/butter in an oven proof skillet (I used a Calphalon hard anodized). Saute the onions & the garlic till they are soft & translucent. Add the bell peppers, roasted peppers & the spinach. Saute & stir fry all the vegetables at high heat till the water from the spinach evaporates. Add the asparagus & the chives.
Spread out veggies & the spinach evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the Veggie mixture along the sides of the pan to let egg mixture go underneath. Sprinkle the Black Pepper on the top. Cook till the eggs are about half set.
Now put the whole pan in the oven & bake for 15 minutes, until Frittata is puffed and lightly golden on the top. Remove from oven with oven mitts and let cool for several minute. Be very careful as the skillet handle is going to be very hot.
Cut into triangles & serve.
This one made our Lunch, with a tall glass of orange juice. Love the lovely sweetness of the roasted peppers, the crunch of the fresh asparagus & the flavorful chives in it.
Related Posts:
Vegetable Au Gratin
Spanish Rice
Spicy Scrambled Egg (Egg Bhurji)
May 18th, 2009 | Category: Breakfast and Brunch, Eggs
32 comments to Frittata
May 18, 2009 at 9:41 am
That is one delicious and healthy frittata Soma. I saw a frittata event in Lisa’s blog I think, you want to take a look?
May 18, 2009 at 9:42 am
Wow that frittata looks so yummy delicous, i love tha tyou have used green assperagus in them.
Must have been really yummy delicous.May 18, 2009 at 9:45 am
I too make frittatas fairly often. Love this creation. I am sure the roasted pepper added a nice flavour.
May 18, 2009 at 11:28 am
Wow, this frittata is just loaded with the yummy veggies! Excellent!
May 18, 2009 at 11:45 am
Wow the frittata looks very delicious and mouth watering !!! by the way do check my blog have something there for u:)
May 18, 2009 at 12:07 pm
Looks so yummy overloaded =)
May 18, 2009 at 1:02 pm
That frittata is just the way I like it. They are such a fantastic fall back for any meal of the day. Great job!
ChamMay 18, 2009 at 1:25 pm
I love more veggie than egg in frittata, ur frittata is just perfect with load of green!
May 18, 2009 at 4:45 pm
I love to make frittata, it is a versatile dish and you can serve it for breakfast, lunch or dinner.
May 18, 2009 at 7:10 pm
oh gosh! that looks lovely. forgive my ignorance but it looks a lot like a crustless quiche t
May 18, 2009 at 8:06 pm
I make frittatas quite often, with sausages and very little veggies. Yours are filled with green goodness, looks very healthy. 🙂
May 18, 2009 at 9:15 pm
I love frittas, they’re so versatile and delicious. I could eat them for any meal of the day! Your version looks especially good.
May 18, 2009 at 11:39 pm
I do make something of the sort … add veggies to an omlette … but have never baked it.
Ki shundor dekhacche snap ta Soma ! … ekta tukro bhenge nite icche korche. 🙂May 18, 2009 at 11:58 pm
that’s loaded with veggies and goodness…. should have made a filling breakfast.
May 19, 2009 at 12:37 am
This looks so good! Filled with veggies and everything good and healthy 🙂
- sandeepa
May 19, 2009 at 6:05 am
This looks great filled with all the right veggies too
May 19, 2009 at 6:35 am
Soma, you’ve packed alot of earthy and delicious greens here. Tasty and healthy.
May 19, 2009 at 8:48 am
Tell me something, does this taste very eggy?
I must say, though that it looks gorgeous and healthy!
As eggy as an omelet I would say.. But in this one we used way little egg compared to the veggies, so it was just kinda binding. if u do not like it eggy, try using cheese & a whole lot of veggies & herbs.. & just enough egg to hold them together. Fresh herbs..reduces the smell of egg too.May 19, 2009 at 10:54 am
This is very new to me!
This is the perfect gorgeous pictture of asparagus I have ever seen so far!
May 19, 2009 at 12:12 pm
I like frittatas. Much better to make a single frittata than make individual omelettes espeically when you have a lot of people.
May 19, 2009 at 2:00 pm
Opps, hope I did not miss the party and hope you have stacked away some for me Soma. Love this and along with orange juice it is a winner!
May 20, 2009 at 6:30 am
Healthy and yummy fritata…looks great.First time to ur blog i guess.:)
- mohana
May 20, 2009 at 11:14 am
I will surely make this !! Being your sister, I wonder why I dont even share 1 % of your creativity !! Am proud of you !
May 20, 2009 at 11:59 am
I make a frittata almost every weekend. Yours look fantastic! I love all the vegetables. It looks hearty and healthy.
October 29, 2010 at 9:34 am
Awesome ideas here, thanks. I honestly took the plunge and got me some chickens last week! Now I have so many eggs like you wouldn’t believe. You might like these egg recipes.
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