Looking for something to make Christmas morning, or maybe for the day after Christmas? This frittata, which could also be used to clean out your refrigerator of vegetables about to go bad, is delicious. Last night we made roasted asparagus from this recipe and had some leftover. Combined with half an onion, some spinach, a few eggs and just a touch of cream, you get a hearty breakfast that will keep you going until lunch!
This frittata will also be delicious with peppers, potatoes, broccoli, mushrooms, and bacon or ham. Really, whatever you happen to have leftover in the fridge that you think would taste good in baked eggs. I think this would also make a delicious dinner.
You can also scale this recipe up. I would use about 2-3 eggs per person, maybe about a 1/2 cup of vegetables, and 2 tablespoons half and half or heavy cream. I happen to have a small cast-iron pan that works great for one person. I got it at a thrift store, cleaned it up, and now use it all the time! But if you don’t happen to have a cast-iron pan, you can use a baking dish.
- vegetables that add up to about a 1/2 cup. I used 1/4 onion, 4 asparagus spears, and a handful of spinach.
- 1 tablespoon of oil
- 3 eggs
- 2 tablespoons half and half
- a few cubes of cheese (I like feta, goat cheese, or cheddar, optional).
- Preheat the oven to 350 degrees.
- If you’re using vegetables that need to be cooked, like onion, heat the pan over medium heat. Pour the oil in the pan, and cook the onion until transparent.
- Whip the eggs, and add the half and half. Mix.
- Add the rest of the vegetables, and mix. Stir in the eggs, and top with the cheese, if using.
- Bake for 8-10 minutes, or until just wobbly in the middle.
- Serve immediately, and enjoy!