A frittata is an endlessly adaptable Italian baked omelet and a staple of
la cucina povera, "the poor kitchen" - or more accurately "the simple kitchen" - in which leftovers are never wasted but rather turned into gastronomic delicacies.
Asparagus is one of my favorite vegetables and has
many healthy benefits. In this recipe I use asparagus, but you can use any fresh vegetables that happen to be in season. Try this as a main course; it is delicious with a simple salad, crusty bread, and a nice red wine.
SERVES 4
1/4 cup extra-virgin olive oil
1/2 pound asparagus, ends trimmed, chopped
1/2 cup shelled baby English peas (or frozen baby peas)
1 clove garlic, minced
3 scallions, white parts only, minced
12 leaves baby spinach, chopped
6 large eggs, beaten
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup freshly grated mozzarella cheese
Sea salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a medium saucepan, heat half of the oil over medium-high heat. Add the asparagus, peas, garlic, scallions, and spinach and saute until just tender, 10 to 15 minutes. Set aside.
3. Coat the bottom of an ovenproof saute pan pan with the remaining oil and heat on the stove-top over medium heat. Add about half the eggs. Let the eggs cook to form a layer, and then moved the cooked layer with a spatular to allow the uncooked egg to flow to the bottom. Add the sauteed vegetables. Sprinkle the cheeses over the vegetables, then cover the cheese with the remaining eggs, and the parsley. Season with salt and pepper to taste.
4. Bake for 10 to 15 minutes, until the egg is firm. Remove from the oven, cut into wedges, and serve immediately.
Enjoy!
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