Whenever I have a ton of left overs and I want to clear out the fridge I try to find something new and exciting to try. I love eggs and they go with almost any flavor. You can make them sweet in desserts or savory in a quiche. So I wanted to use eggs and the asparagus, tomatoes, and onions that I had left over from this last weekends barbecue. The only thing that came to mind was a frittata.
It is amazing how great of a dish you can make just using simple ingredients.
- 4 eggs
- handful of asparagus
- 1/2 medium onion
- 2 cloves garlic
- 1 tomato seeded
- 1/2 parmesan cheese
- 2 tbs water
- salt and pepper to taste
Preheat the oven to 350 degrees. Place an oven safe non-stick frying pan over medium heat. While you pan is heating up dice up the garlic, onion and asparagus. Also slice the tomato into 1/8 of an inch slices. Once the pan is heated add the asparagus and cook for 2 minutes. Then add the onion and garlic and cook for an additional 3-4 minutes. Just until the onions turn opaque.
While your veggies are cooking mix up your eggs. Crack the four eggs into a bowl. Add a pinch of salt and pepper. Then add 2 tbs of water. This is a little trick that I learned back in the day from watching the frugal gourmet. By adding the water to the eggs you form steam bubbles that actually make the eggs rise and become fluffier. I have no idea if this is true, but if the frugal gourmet said it, well it has to be true. My other trick is to whip the eggs with chopsticks instead of a fork. Chopsticks allow you to fold in more air, giving you a lighter and fluffier texture.
Pour the egg mixture over the veggies and cook for 2 minutes. Don’t fold the eggs over or try to make them into scrambled eggs. Cook until the bottom is set. Then place the sliced tomatoes evenly over the egg mixture.
Once the tomatoes are on the eggs cover the eggs and tomatoes with parmesan cheese.
Place the whole pan in the oven for 10-15 minutes. The time will depend on your oven. Once the top of the frittata is solidified and the cheese is melted it is ready to remove from the oven.
Flip the frittata out onto a plate to serve. If you wish you can flip it once again to have the tomatoes showing.
Cut into wedges and serve with a tad bit more freshly grated parmesan on top.
The overall final product was awesome. The eggs had the perfect texture and the asparagus gave a great almost unexpected texture. You can substitute pretty much any vegetable or even add meat to this meal. A normal frittata is cooked partially and then the ingredients are added to the top halfway through. Although not traditional this meal was awesome. I recommend trying it and then making your own variation using whatever ingredients that you have on hand. This would be awesome with spinach and ham, or broccoli chedder and bacon. So many combinations. Enjoy!!