My favorite way to bring fresh, pastured eggs to the dinner table is in a delicate Italian frittata.
Basically a slowly cooked, open-faced omelet, variations on the frittata are endless. Got some random leftover vegetables, cheeses, herbs or even pasta? Add some eggs and you have the makings of a delicious and quick dinner.
This recipe starts with slowly carmelized onions. While the onions get golden and yummy in the skillet, whisk up your eggs and chop the herbs.
Once the onions are ready, add some baby greens. The recipe calls for baby spinach, but use whatever tender greens you have on hand. I used a mix of “power greens” that includes baby spinach, swiss chard and kales.
After the fresh greens are cooked down, the contents of the skillet are added to the eggs, then the whole mix is returned to the skillet to cook until set. A sprinkle of cheese and final broil bring it to a tasty, golden finish.
Since a frittata can be eaten warm, room temp, or even cold, there is no rush. Mix up a salad, pour a glass of chilled white wine, and enjoy a well-deserved al fresco dinner without the fuss.
Spinach & Asiago Frittata Recipe
4 teaspoons olive oil, divided
1 cup thinly sliced onion
4 cups baby spinach or baby greens
1/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
4 tablespoons small fresh basil leaves, divided
1 teaspoon minced garlic
4 large eggs, lightly beaten
1.5 ounces Asiago cheese, shredded and divided (about 1/3 cup)
2 tablespoons grated vegetarian Parmesan cheese
1. Heat a 10-inch ovenproof nonstick skillet over medium-low heat. (I prefer to use a well seasoned cast iron skillet.) Add 2 teaspoons olive oil to pan; swirl to coat. Add thinly sliced onion; cook 12 minutes or until onion is tender, stirring occasionally. Add baby spinach; cook 5-10 minutes or until spinach is tender, stirring occasionally. Sprinkle with 1/8 teaspoon salt and black pepper.
2. Combine parsley, 2 tablespoons basil, garlic, eggs, and remaining 1/8 teaspoon salt, stirring with a whisk. Add onion and spinach mixture to egg mixture. Stir in 1 ounce Asiago cheese.
3. Preheat broiler to high.
4. Wipe pan clean with a paper towel. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add egg mixture to pan; cook 30 seconds. Reduce heat to low; cook, without stirring, for 4 minutes or until eggs are partially cooked. Sprinkle egg mixture with Parmesan cheese and remaining 0.5 ounce Asiago cheese.
5. Place pan under broiler. Broil 1 minute or until eggs are thoroughly cooked and cheese is browned. Remove pan from oven. Run a silicone spatula around edge and under frittata to loosen from pan; slide frittata onto a plate or cutting board or serve straight from the skillet. Sprinkle with remaining 2 tablespoons basil. (Do this immediately before serving, as the basil will brown quickly after it touches the frittata.) Cut frittata into 4 wedges and serve.
Adapted from Cooking Light Swiss Chard and Onion Frittata.