Frittatas always remind me of my Nonna. She'd lovingly make me little cheese, what she'd call, "frittatinas", for lunch, as a child, and I've always considered them a form of comfort food. I mean, they ARE good. Plus, there are so many delicious ways to make a frittata. I could probably make a different frittata every day of the year. I'm not. But I could! Did I mention how easy they are? They're pretty much fool-proof.
I thought I'd share one of my favorite frittatas, my Mushroom, Asparagus & Asiago "Frittatina". It's a simple, flavorful dish that can be enjoyed any hour of the day; breakfast, lunch, dinner, or snack. Although this is super easy, I recommend a cast-iron skillet, or any other oven-safe pan, because well, it has to go in the oven...
Mushroom, Asparagus & Asiago "Frittatina"
10 eggs (I do 5 whole, 5 whites)
1/4 cup of milk
2/3 cup of onions (chopped)
1.5 cups of mushrooms (sliced)
1.5 cups of asparagus (cut in 2 inch pieces)
1 cup of Asiago cheese (shredded)
1 tablespoon of olive oil
Salt and pepper
- Preheat oven to 350.
- Heat olive oil in pan and sautee the onions for about 4 minutes or until soft.
- Add the asparagus and cook for another 4 minutes, before adding the mushrooms to cook for about 3 minutes. Season with salt and pepper.
- In a bowl, wisk together the eggs, milk, half the asiago cheese, and salt and pepper.
- Pour the egg mixture in the cast iron skillet (or oven-proof pan), then pour the asparagus, mushroom, and onions over it.
- Top with salt and pepper, thyme, and the remaining asiago cheese.
- Cook for about 20-25 minutes. Keep in mind that the frittata will continue to cook in the pan AFTER you remove it from the oven, so try not to overcook it!