There are a few things everyone needs in their culinary wheelhouse. Good soup is one of them. The other is a basic Frittata. Why, because both are a terrific way to clean out your fridge and create something absolutely delicious. For breakfast, lunch or dinner... a frittata is a winner every time.
Ingredients- serves 4-6
6 eggs
½ cup milk (whole milk will create a richer result)
A couple swirls around the pan of olive oil
1/2 pound of your favorite mushrooms
About 1 cup of onions (scallions or leeks would jazz it up but plain ol' onions are fine)
About ½ lb of thin asparagus, cut into bite-sized pieces (or any vegetable hanging in your fridge like zucchini, broccoli or peppers.)
2-3 cloves of garlic
2 oz goat cheese
A handful of arugula
Juice from half a lemon
A couple swirls are olive oil
Instructions
Preheat oven to 375°.
Crack eggs into a medium sized bowl. Add milk and whisk until completely combined. Set aside until ready to use.
Heat olive oil in a 10 inch oven safe skillet like a non-stick pan or a seasoned cast iron pan.
Add sliced mushrooms to the oiled pan and cook until lightly browned. Salt and pepper to taste and set aside on a platter.
Add onions and asparagus to the same pan pan and cook a few minutes. Add minced garlic and cook for an additional 2 minutes or until onions are soft and asparagus is just beginning to become tender and are still bright green. Salt and Pepper to taste.
Combine the mushrooms with the asparagus mixture.
Pour egg mixture over vegetables and give the eggs a quick stir.
Cook frittata for two minutes on stovetop. DO NOT STIR. Place the frittata in the preheated oven uncovered. Cook for 15 minutes or until the eggs are just set.
Remove the frittata from the oven and let sit for about five minutes.
When ready to serve, toss arugula with lemon juice and olive oil. Season the greens lightly with salt and fresh cracked pepper.
Crumble goat cheese over the frittata and top with arugula salad. Served hot, cold, or in between... this dish is a winner!
Items available at The Pot Rack to assist in the making of this dish:
Zulay Olive Oil Dispenser
Zulay Garlic Press
Scanpan 10 inch Skillet