For years now I’ve been making this frittata, or at least a version of it. I’m not much of a brunch person myself, but in those instances in which I need to whip up something delicious for a group, as I just did for Mother’s Day, this is one of my go-to recipes.
What I love most about making a frittata is, that unlike most other breakfast dishes, you’re not making it to order. It’s cooked in one big skillet (I love my cast iron skillet for this) mostly on the stove, then finished in the oven under the broiler for a few minutes. I serve it straight from the skillet – it’s so easy and practically makes enough to feed an army. There’s no need to be off to the side flipping pancakes or making individual omelettes when you could make this frittata instead.
And even better, it works perfectly with whatever great vegetables are in season. It’s still in the 40′s here in Chicago, so needless to say, our growing season hasn’t really kicked off yet. But I did find asparagus, shitake mushrooms, spinach and Spring onions at the farmers’ market, which made for a delicious combination in this frittata.
Here’s the recipe, which was adapted from Bon Appetit, but I find it best to use as a guide – substitute or swap out any of the ingredients for whatever you have on hand.
3 tablespoons unsalted butter
1 onion, or 1 bunch Spring onions, minced
1 1/2 cups thinly sliced asparagus
1 cup shitake mushrooms, stemmed and sliced thin
2 cups spinach, roughly chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced fresh basil
1 cup Fontina cheese, cut into small cubes (can substitute with any cheese that melts well)
Preheat the broiler to high.
Melt the butter in the skillet set over medium heat. Add the onions and asparagus and cook, stirring often, for 8 minutes. Stir in the shitake mushrooms and continue to cook until the mushrooms and asparagus become tender, about 5 minutes. Stir in the spinach until wilted, about 2 minutes and season with salt and pepper.
Crack the eggs into a large bowl and whisk gently until combined; stir in the 3/4 cup of the Fontina cheese. Pour the eggs and cheese into the skillet and gently stir in with the vegetables. Cook until the eggs are mostly set, stirring gently two to three times within the first few minutes.
Once the frittata is mostly set, sprinkle the remaining 1/4 cup Fontina cheese over the top and place under the broiler. Cook for 2 minutes, or until the top becomes lightly browned and puffs up. Remove from the oven and cut into slices. Serve hot.