When I was studying abroad in Spain, my roommate (/best friend, thanks to that trip!) Brooke and I always got the most excited when our señora would make tortilla española, or Spanish omelette, for dinner. It was hands down the best thing she made, although, for some context, she frequently presented us with fried mystery vegetables and would tell us only "¡es verdura, es sana!" ("it's vegetable, it's healthy!"), so that might not be saying much. Regardless, her tortilla was incredible and foolproof - or so I thought, until I tried to make it using her recipe when I got back to the US. Disaaaaaster. Everything was burnt, the eggs weren't cooked, and my kitchen was covered in egg from my failed attempt at flipping the tortilla. I'd like to blame the fact that I was trying to follow the recipe in Spanish, but it was probably just my college cooking skills.
I was too scared to try again and actually avoided any egg dishes more complicated than a scrambled or fried egg, until I encountered the magical frittata. Cooked on the stove just until the outsides set and then finished in the oven, this egg dish actually IS foolproof and is the perfect way to use up leftover vegetables. Good warm or cold for breakfast, lunch, or dinner, this is an ideal springtime dish for a light, healthy meal. PS - you'll need a cast iron skillet for this. I have and love this one from Lodge.
- 6 eggs
- 1/4 cup milk
- 6 oz feta crumbles
- 1/2 pound asparagus, trimmed and chopped
- 1/2 red onion, diced
- 4 oz mushrooms, roughly chopped
- 1 cup spinach leaves
- 2 teaspoons garlic, minced
- 1 teaspoon crushed red pepper
- 2 tablespoons olive oil
- Sriracha to taste (optional)
- salt and pepper to taste
Preheat oven to 350. Heat olive oil in skillet over medium heat and add asparagus. Sautee for 3-4 minutes, then add onion, mushrooms, garlic, and crushed red pepper. Sautee all together until vegetables are soft (another 3-4 minutes).
Beat eggs with milk and add salt and pepper to taste. Add feta and mix egg mixture into the skillet. Sprinkle with spinach leaves and gently fold egg mixture over. Add Sriracha if using. Continue to cook on medium heat until sides of the frittata are set (they'll start to change color and won't move if you jiggle the pan), around 5 minutes. Move skillet to oven and bake until cooked through, another 5 - 10 minutes. Remove from oven and serve warm or allow to cool and serve cold.
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