In Which There Are Lots Of Eggs

Of late, food has been all about what’s easy – that and we always seem to have an inane amount of leftovers from the week before (this is what happens when you are a two-person household), so we stick to things that minimize shopping and maximize quick, tasty dinners.

And with that, I give you frittata.

For the uninitiated, frittata basically hovers somewhere around scrambled eggs and omelets – it’s a bunch of eggs and ingredients all scrambled up, thrown in a pan, cooked, then thrown (in the same pan) into the oven and cooked some more. What results is a kind of crustless quiche, full of whatever you happened to be stockpiling in your fridge.

Oh, one warning – it does use a butt-load of eggs. Like, a whole carton, practically.

EGGS. And milk. And salt and pepper.

This particular frittata features asparagus…

See? Asparagus!

…and chives…

See? Chives!

…and, originally, ham. But we used bacon because bacon is crispy, fatty ham, and hence cannot be beat. Oh, and cheese. There’s cheese. Duh.

Cooking ze bacon.

At the end, even if it’s a little burn-y (please ignore), you have super-easy quiche-like breakfast-for-dinner deliciousness! As usual, there was way too much for us to finish, but it reheated nicely in the oven for leftovers.

Frittata!

Ham and Cheddar Frittata
Adapted from Annie’s Eats

This is a great, easy brunch dish (in addition to an easy weeknight dinner), as once everything is mixed, it’s not very involved. Plus, you can put ANYTHING in it. I mean, ham, bacon, sausage, no meat, asparagus, onions, garlic…the possibilities are endless! So have fun with your frittata. Seriously.

Yield: 6-8 servings

Ingredients
8 oz. asparagus, trimmed and cut into ½-inch pieces

2 tbsp. unsalted butter

10 large eggs

1/3 cup milk

½ tsp. salt

Freshly ground pepper, to taste
4 oz. sharp cheddar cheese, shredded

1 to 1½ cups crumbled cooked bacon
3 scallions, chopped

Directions
Add the asparagus to a medium saucepan and cover with water.  Heat until boiling, and continue to cook for a few minutes, until the asparagus is crisp-tender.  Immediately drain the water and cover with cold water to stop the cooking.  Drain again, and set aside.

In a medium bowl, combine the eggs, milk, salt and pepper.  Whisk until well blended.  Whisk in the cheddar cheese.

Melt the butter in a 12-inch skillet set over medium-low heat.  Swirl the butter around in the pan a bit so that it completely coats the bottom and sides of the pan.  Add the ham and scallions to the pan and cook, stirring occasionally, just until fragrant and warmed through, about 2-3 minutes.  Add the drained asparagus to the pan, stirring once.  Pour the egg mixture into the pan and give the mixture a quick stir to ensure even distribution of the ingredients.

Increase the heat to medium and allow to cook without stirring.  Cook until set around the edges and the center and top are still liquid, about 7-8 minutes.  Meanwhile, preheat the broiler.   Transfer the skillet to the broiler and continue to cook until the top and center are fully cooked, about 3-4 minutes more.  Remove from the oven and let cool until set, about 5 minutes.  Slice and serve.  (Remember to use an oven mitt when handling the pan during serving – it will be quite hot!)

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