Frittatas are one of those great dishes that work equally as well for breakfast, lunch, brunch or dinner. Much like an omelette, you can pick your fillings and make it all in one skillet. Top it with some Sriracha for extra heat and serve it with a green salad for dinner to round out the meal.
It's a perfect time to enjoy frittatas with spring asparagus, or you could substitute in fiddlehead ferns from the farmers' market, or pretty much anything else you'd like to throw in there. I'm a fan of goat cheese as it melts well but Gruyere is another excellent choice. Finish the frittata under the broiler for the last three minutes so the top browns and crisps a little, but you can just as easily finish it on the stove—just make sure to keep the heat low so the bottom doesn't burn. Making it in a castiron means it's just as pretty to serve in the pan as it is on a plate, and one less dish to clean is always a plus.
- Yield:Serves 4
- Active time: 20 minutes
- Total time:20 minutes
- 1 1/2 tablespoona olive oil
- 1/2 red onion, thinly sliced (about 1/2 cup)
- 1 serrano pepper, thinly sliced (about 1 tablespoon)
- Kosher salt and freshly ground black pepper
- 1 bunch asparagus, ends trimmed and cut into 1-inch pieces (about 2 cups)
- 10 eggs, beaten
- 1/4 pound fresh goat cheese, crumbled
- 1/2 cup freshly chopped basil
Adjust broiler pan to 6 inches under element and preheat broiler to high. Heat the oil in a 12-inch skillet over medium-high heat until hot. Add the onion, pepper and a pinch of salt and cook until the onion is softened, 2 to 3 minutes. Add the asparagus and cook until crisp, 3 to 4 minutes, seasoning with salt and pepper.
Meanwhile, beat the eggs and season with salt and pepper.
Lower the heat to medium and add the eggs to the pan, moving the pan around to make sure it’s evenly distributed. Sprinkle with the goat cheese and cook until the eggs have almost set, about 8 minutes, then place under the broiler and broil until the top is barely set, 2 to 3 minutes. Remove from pan and let cool slightly.
Top with the basil, slice into wedges and serve out of the pan. Frittata can be cooled, wrapped, and stored in the refrigerator for up to five days. Serve cold or at room temperature.