Frittata is the Italian word for omelette that usually features one vegetable with leftovers. For example asparagus with leftover ham, mashed potatoes and dried mushrooms from the pantry. Serve warm or at room temperature, this tasty recipe works for breakfast, lunch, or dinner.
asparagus, organic (18 stalks, 12 ounces)
6 eggs, at room temperature
1/2 cup milk or 1/4 cup water
1/2 teaspoon pepper
1/8 teaspoon salt
1/8 cup olive oil
1 small red onion, sliced
1/4 cup grated Parmigiano-Reggiano cheese
1/8 teaspoon paprika
Heat the oven to 400° F and set the rack in the middle.
Prepare a glass 3.37 x 6 x 11.38-inch glass loaf pan (1.5 quart).
Rinse the asparagus and peel off the tougher ends of the stalks. Stack evenly top to bottom in the glass loaf pan. Drizzle with a tablespoon of olive oil and mix. Microwave 6 minutes. Cool.
Drizzle the remaining olive oil evenly over the vegetables. Blend or whisk vigorously the eggs and liquid. Add the pepper and salt and mix again. Pour over the cooled cooked vegetables scraping the bowl to grab every drop. Place thinly slice onions on top of the eggs.
Bake for 20 minutes. Sprinkle the grated cheese and paprika on the top.
Bake for another 5 minutes.
Serve hot or at room temperature, frittata also makes great sandwich.
Broccoli, cauliflower, ham, mushrooms, parsley, peas, peppers, spinach, string beans