Frittatas have quickly become a staple in our house since I made this Roasted Red Pepper Feta Frittata. They’re just so easy and delicious! They’re also one of those rare dishes where you can easily use up odd ends from the fridge, and somehow it still tastes awesome.
Emptying the fridge is exactly how this frittata came about. I had half a bunch of asparagus, some leftover fontina, and a little basil that needed to go immediately before it turned into yet another science experiment.
So I pulled everything out along with some golden grass fed butter, (seriously delicious Kerrygold that Costco is carrying right now) and got to work.
Prep time for your average frittata is only about 10 minutes followed by about 15 minutes baking time, so you can’t beat it for a quick dinner either! If you’re feeling extra motivated, throw together a quick salad with pre-washed greens and some Basil Honey Mustard Dressing while the frittata finishes in the oven.
Frittatas are also part of my weekly meal prep now because they’re quick and easy to make, they keep all week in the fridge, and they taste good hot or cold – you just can’t beat that! I had the last piece just this morning, and I’m making another batch tonight to restock.
I’ve also been more consistent than I’ve ever been in feeding myself breakfast since starting my frittata obsession. It’s the easiest, (and tastiest) veggie packed/protein rich make-ahead breakfast I’ve ever made. And when I’ve just had ‘one of those days’ I pull out a couple pieces, and heat them up for dinner along with a side salad.
Speaking of one of those days: the other day I was signing some official government paperwork for our business, and I signed my name and then dated it 2014 – what?!? apparently I’m a few years behind! It’s definitely those kinds of days where you don’t want to worry about what’s for dinner.Print
- 2 Tablespoons salted butter, or avocado oil
- 8 eggs
- 1/2 Teaspoon sea salt
- 1/4 Teaspoon freshly ground black pepper
- 15 spears asparagus, 12 ounces
- 1 small bunch green onions, thinly sliced
- 1 cup grated fontina, 3 ounces
- 1/4 cup chopped basil
- Preheat a 9″ cast iron pan over medium-high heat, and preheat the oven to 350ºF.
- Whisk the eggs, sea salt, and pepper together in a medium sized bowl until combined, set it aside.
- To make the decorative spiral of asparagus on top, cut the tops off 10 asparagus spears, measuring about 4 inches. Chop the rest of the asparagus into 1/4″ slices.
- Add the butter or avocado oil to the preheated pan along with the 4″ asparagus spears. Sauté the spears just until crisp tender, remove them from the pan and set aside.
- Add the rest of the thinly sliced asparagus and green onions to the pan. Sauté just until crisp tender, then add the egg mixture, basil, and about 1/3 of the fontina to the pan. Stir to thoroughly combine the sautéed ingredients into the egg mixture, then let the frittata cook untouched for 5-6 minutes. While the frittata is cooking, place the reserved asparagus spears in a wheel spoke pattern around the top, and sprinkle with the remaining fontina.
- When the egg mixture is starting to set around the edges, transfer it to the oven and bake until the frittata is completely done, about 10 minutes
- Serve immediately or at room temperature. You can also refrigerate this for up to 1 week, and reheat pieces as needed.