Continuing with the chicken and egg theme from last month, today I’m egg-cited to bring you this awesome Frittata recipe.
It’s truly egg-cellent, no yolk. You’ll be scrambling to make it.
Feta is the perfect cheese for a frittata. Not only is it pleasantly alliterative, but it’s strong enough to hold its own.
When you’ve a meal that is almost entirely comprised of egg, things can get really bland up in there.
This makes for a great mid-week meal, nourishing, cheap and quick. You can also play the thrifty housewife and keep some over for lunches the next day.
Eaten hot or cold, a thick wedge of this will get you through the afternoon without the need to resort to caffeine, sugar, crystal meth or y’know…whatever your drug of choice may be.
Asparagus & Feta Frittata (serves 4-6)
- 6 large eggs
- 1 cup feta, crumbled
- 1/2 large, white onion
- a bunch of asparagus tips (I used about 20)
- 2 tbsps butter or EVOO
- 1/4 cup heavy cream
- salt and pepper
- In a large frying pan, saute the onion and asparagus tips in 1 tbsp of the butter/olive oil for five minutes until they are soft.
- Meanwhile whisk the eggs and cream together. Season liberally with salt and pepper and stir in the feta.
- You are going to add the egg goo to the pan but before you do add another tbsp of butter/olive oil so it doesn’t stick. Once you’ve swished the fat around and the onion and asparagus are fairly evenly distributed across the surface of the frying pan, pour in the eggs.
- Place the pan in the oven and bake at 375 for 10 minutes or until the top has browned and it is firm but not hard. Remove from oven and let it cool for five minutes before cutting and serving.