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Author Notes: I love making frittatas because they are, 1. so incredibly simple, and 2. can be served for any meal! I try to keep my frittatas seasonal and it's so easy to do so when I live right across the street from a beautiful farmer's market. —Brussels Sprouts for Breakfast
- 6 large eggs
- 1/2 cup half-and-half
- 1 shallot (chopped)
- 5-7 buttom mushrooms (sliced)
- 5-7 stick asparagus (trimmed and quartered)
- 2 tablespoons dill (roughly chopped)
- 1/2 cup smoked Gouda
- sea salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 teaspoon crushed red pepper flakes
- Whisk together the eggs and half-and-half in a medium mixing bowl.
- Add all other ingredients and combine in the bowl.
- Heat a large non-stick skillet over medium low heat and add butter. Make sure it coats the whole pan.
- Pour in the eggs and cover. Don't touch it after that!
- Let the frittata cook over low heat for about 20 minutes. Check periodically to see how it looks. Once the egg has fluffed up to about 1/2 inch in thickness, it should be done! My frittata didn't get put into the oven, which I suppose makes it less traditional, but it's just as easy, and basically comes out the same! I served mine with a bit of sour cream!?
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
The craziest chip around.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.