Frittatas have always seemed rather unapproachable to me. The old me thought there was no way I could make a frittata and achieve that perfect, smooth consistency. I feared cutting into one and watching as uncooked eggs spilled out. Fortunately, that fear has been conquered!! This was honestly one of the easiest dishes I have made for breakfast. You saute up a few vegetables, add in your eggs and seasonings and then stick it in the oven to let it do the rest of the magic. Your total prep/hands-on time is under 20 minutes. Having breakfast on the table in a reasonable amount of time is of extreme importance to me. For some reason I get the most hangry (hungry + angry) when I have finished my coffee and breakfast isn’t in my stomach immediately. This delicious frittata will be on the table in about 30 minutes and can feed up to 6! (Only about four in our hungry household.) Hope you enjoy!
This delicious frittata will be on the table in about 30 minutes and can feed up to 6!
- 2 T. olive oil or butter
- ¾ c. asparagus chopped into 1-inch pieces
- ¼ c. celery finely chopped
- ½ c. leeks chopped
- 10 eggs
- 1/3 c. milk
- 1 t. salt
- ½ t. pepper
- Preheat oven to 400 degrees.
- Saute oil, asparagus and celery in an oven-safe skillet (a cast-iron works great) over medium to medium-low heat for 3-5 minutes. Add in leeks and sauté for another 2 minutes.
- In a separate bowl, whisk together the eggs, milk, salt and pepper. Pour egg mixture into the skillet after turning off the heat.
- Evenly distribute the vegetables in the egg mixture and then place skillet in preheated oven for 15 minutes. The top should be firm to the touch when done. Enjoy!