You can certainly make a frittata for breakfast, but I love to enjoy a good frittata for lunch. I pair it with a simple arugula salad and glass of rosé. It feels pretty fancy having wine for lunch. But it goes perfectly with a frittata, so I just go with it!
How is a frittata different than an omelette?
Frittata fillings are mixed in with the egg and cooked all together in the pan. When making an omelette, the egg is cooked on the bottom, and then fillings are added on top and the egg is folded over to enclose the fillings. A frittata can serve one or many people. Omelettes are usually made to serve one person.
Ingredients needed:
eggs Parmesan cheese fresh parsley kosher salt and freshly ground black pepper cayenne pepper extra virgin olive oil Yukon Gold potato yellow onion asparagus garlic shredded sharp cheddar cheese
How to make a Spring Vegetable and Potato Frittata:
The full, printable recipe is at the end of this post. You will need an oven-safe, nonstick skillet for this recipe. This generally means using a skillet that does not have a plastic handle that might burn in the oven. In a bowl, whisk together eggs, Parmesan cheese, parsley, salt, pepper and cayenne. Add oil to your skillet. Cook the potato with salt until browned. Remove the potato from the skillet and set it aside. Add more oil to the skillet, and then cook the onion. Then add asparagus, garlic, salt and pepper. Add the egg and cooked potatoes to the skillet. Then stir in the cheese.
On medium low, let the egg cook in the pan without stirring. Cook until the eggs are almost set. They’ll still be a little jiggly in the middle. Meanwhile, heat the broiler on your oven. Broil the frittata until the top of the frittata is golden brown.
Transfer the frittata to a cutting board, and let it rest for 5 minutes.
Then cut it into wedges, and serve. This frittata serves four people. You can have one fourth of the whole frittata as your meal! Enjoy!
