This is one of those magical dishes that you can pass off as breakfast, lunch OR dinner! A bonus when all you have in the fridge is a bunch of random vegetables and six eggs.
This particular day I had green onions and asparagus, but you can put pretty much any vegetable into a frittata – mushrooms, spinach, kale, tomatoes (I know, technically they’re fruit) – I would stop short of carrots and cucumber, but you get the idea. What’s sitting in your fridge about to rot right at this moment? I bet it can go into a frittata!
The only other thing you need on hand is a tub of ricotta, or a tub of cottage cheese. It’s also a big help to have an iron skillet that can go from stove top to oven, but it’s not essential – you can pour it into a glass dish for baking instead.
Green Onion & Asparagus Frittata
3 tablespoons oil
6 eggs
5 green onions
1 shallot (or half a yellow onion, or red onion)
1 clove garlic
10 spears of asparagus, chopped – or any other veggies you have lying around!
1 small tub ricotta cheese, or cottage cheese
Saute all the vegetables together in 2 tablespoons of oil, then put them in a bowl with six eggs and all the ricotta.
Mix until just combined – it’s nice to have some ricotta and egg yolk chunks in there, so don’t stir too long. It should look like this:
Then turn the heat on your skillet up to medium heat and add the final tablespoon of oil. Turn the pan so the oil spreads evenly, then pour the egg mixture into the pan and cook for one minute before putting the pan into the oven at 375 degrees for 20 minutes.
Serve with a green salad and / or crusty bread!