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Frittatas are Italian omelets with the ingredients mixed in rather than folded inside the eggs. You just need to saute the ingredients first in a bit of oil or butter before adding the eggs. This asparagus frittata serves 4 and can be made in a flash. (William Archie/Detroit Free Press/MCT) |
Eggs are one of those ubiquitous foods. You almost always have some in the refrigerator. They're inexpensive and easy to crack open and use to whip up something for dinner. And, although they used to have a bad rap because of the fat and cholesterol in the yolk, that's no longer the case. Even Dr. Mehmet Oz has said, "They do not increase your cholesterol."
He includes a hard-cooked egg among his 10 daily essential foods because they are loaded with protein.
One large egg has about 5.5 grams of protein and 68 calories. Eggs are also a source of lutein, an antioxidant that is good for eye health.
Breakfast for dinner can be quick, easy and inexpensive.
When I saw that I had a few leftover spears of delightful Michigan asparagus, half a red pepper, a few mushrooms and eggs, a frittata came to mind. It was also a way to use the perennial chives that I like to work into dishes.
Frittatas are Italian omelets with the ingredients mixed in rather than folded inside the eggs. You just need to saute the ingredients first in a bit of oil or butter before adding the eggs.
Any diced or sliced vegetables work; asparagus, mushrooms, red peppers and zucchini work great. And just about any variety of shredded cheese mixed in with the eggs is a good bet. Just before adding the egg mixture, spread the sauteed vegetables so they are in an even layer.
Frittatas should be cooked slowly over medium heat for just a minute or so, and then over low heat on the stovetop until the top is just set. The trick to shaping the frittata is to use a rubber spatula to continually push the egg mixture from the sides toward the center as the eggs set.
When the top is still wet but the bottom and sides are cooked, you can flip it to cook the top or finish it under the broiler. Flipping it is fine if you're making a small one, which is easy to handle. But if you're making a larger frittata, it's easier to finish cooking the top under the broiler. Just make sure the nonstick skillet you are using is broiler-safe.
Once you've removed the frittata from the broiler, immediately sprinkle it with more shredded cheese and some minced or snipped fresh herbs for a nice presentation if you wish.
When finished, frittatas look like an egg pizza and are usually cut into slices like a pizza.
This simple frittata made dinner a snap. To round out the meal, I paired it with mixed field greens tossed with a light vinaigrette.
Asparagus frittata
Preparation time: 15 minutes
Total time: 30 minutes
Serves: 4 (or 2 generously)
Ingredients:
4 large eggs
1/4 cup 1 percent milk
He includes a hard-cooked egg among his 10 daily essential foods because they are loaded with protein.
One large egg has about 5.5 grams of protein and 68 calories. Eggs are also a source of lutein, an antioxidant that is good for eye health.
Breakfast for dinner can be quick, easy and inexpensive.
When I saw that I had a few leftover spears of delightful Michigan asparagus, half a red pepper, a few mushrooms and eggs, a frittata came to mind. It was also a way to use the perennial chives that I like to work into dishes.
Frittatas are Italian omelets with the ingredients mixed in rather than folded inside the eggs. You just need to saute the ingredients first in a bit of oil or butter before adding the eggs.
Any diced or sliced vegetables work; asparagus, mushrooms, red peppers and zucchini work great. And just about any variety of shredded cheese mixed in with the eggs is a good bet. Just before adding the egg mixture, spread the sauteed vegetables so they are in an even layer.
Frittatas should be cooked slowly over medium heat for just a minute or so, and then over low heat on the stovetop until the top is just set. The trick to shaping the frittata is to use a rubber spatula to continually push the egg mixture from the sides toward the center as the eggs set.
When the top is still wet but the bottom and sides are cooked, you can flip it to cook the top or finish it under the broiler. Flipping it is fine if you're making a small one, which is easy to handle. But if you're making a larger frittata, it's easier to finish cooking the top under the broiler. Just make sure the nonstick skillet you are using is broiler-safe.
Once you've removed the frittata from the broiler, immediately sprinkle it with more shredded cheese and some minced or snipped fresh herbs for a nice presentation if you wish.
When finished, frittatas look like an egg pizza and are usually cut into slices like a pizza.
This simple frittata made dinner a snap. To round out the meal, I paired it with mixed field greens tossed with a light vinaigrette.
Asparagus frittata
Preparation time: 15 minutes
Total time: 30 minutes
Serves: 4 (or 2 generously)
Ingredients:
4 large eggs
1/4 cup 1 percent milk
