Imagine the following situation: It’s Sunday, you’re hungry and you ate almost everything you have for cooking a proper dinner/lunch/whatever. You can’t go buy stuff because all the shops are closed. The only things you have left are some eggs and random vegetables. Why not make a beautiful and delicious frittata?
You can use tomatoes, zucchini, onion, mushrooms, fish, meat, bacon and so much more… It’s perfect! You just whip up eggs with some salt and pepper, fry the filling in an oven proof pan, pour eggs on top of it, sprinkle with some cheese and put it in the oven for 5 minutes. Done.
And you can give it any flavor you want. Isn’t that just fantastic? And the leftovers are even better!
I just made an asparagus and caramelized onion frittata. It’s a great combination, especially if you add a little bit of smoky bacon. The asparagus and onions go so well together!
Ingredients:
6 eggs, half of the egg yolks discarded
1 medium onion, thinly sliced
2 slices of bacon
a handful of asparagus tips
some parmesan cheese
salt & pepper
Stir the eggs with some salt and pepper. Heat an oven proof pan over medium-high heat and add bacon slices. Fry them for a couple of minutes and set them aside. Add the onions to the bacon fat and reduce heat to medium-low. Let the onions caramelize for about 20 minutes while stirring occasionally. Meanwhile preheat your oven to 400 degrees. Add the asparagus tips and turn up heat again. Fry for about 2-3 minutes and add the egg mixture. After a minute, when the egg is starting to set in on the bottom of the pan sprinkle frittata with some parmesan cheese and pop into the hot oven until completely set and (if you like it) lightly browned. Serve sliced while still warm.
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