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.