A frittata is like a crustless quiche. It takes just minutes to prepare, so it’s ideal for a fast and easy meal in a pinch. Full of high-protein eggs, calcium-rich cheese, and lots of spring vegetables for vitamins, this frittata satisfies for breakfast, lunch, or dinner.
- 8 large eggs
- 1/4 cup milk (any kind)
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt, plus an extra pinch
- Pinch of ground pepper
- 8 ounces fresh asparagus, tough ends snapped off
- 1 cup grape or cherry tomatoes
- 2 medium leeks, light green parts only
- 1 tablespoon olive oil
- 1/2 cup shredded Swiss or Gruyere cheese
- 10-to-12-inch oven-proof skillet (cast iron or nonstick works best)
- Mixing bowl
- Chef’s knife
- Measuring cup and spoons
1. Preheat the oven to 400ºF and set the rack to the middle position.
If your skillet does not have a nonstick finish, spray it well with cooking spray. Set the skillet aside.
2. Mix the ingredients.
In a large mixing bowl, combine the eggs, milk, Dijon mustard, garlic powder, salt, and pepper. Whisk well until the mixture is smooth. Set this aside.
3. Chop the vegetables.
Chop the asparagus into small pieces (about 1/2 inch long). Slice the tomatoes in half. Cut the light green part of the leeks into thin rings. You should have about 2 1/2 cups of vegetables.
4. Cook the vegetables and the egg mixture.
Heat the olive oil in the skillet over medium-high heat. Add the vegetables and sauté for 4 minutes. Spread the vegetables in an even layer over the bottom of the skillet. Pour the egg mixture over the vegetables. Give the pan a gentle shake to make sure the eggs settle in around the vegetables. Do not stir the eggs, or you’ll scramble them. Sprinkle the cheese over the eggs.
5. Bake the frittata.
Place the pan in the oven and bake for 15 to 18 minutes or until the frittata is puffed and cooked through in the center and the edges are golden brown. Let the frittata cool for 5 minutes before cutting.
- Whisk the raw egg mixture.
- Snap the tough ends off the asparagus.
- Sprinkle the cheese over the frittata before it goes in the oven.