When it comes to making frittatas, I follow Mark Bittman’s more-vegetable-than-egg philosophy. I try to apply his minimalist style to life after breakfast, too.
Leek and Asparagus Frittata
(adapted from Mark Bittman)
1 leek, white and light green parts only, sliced
3/4 a bunch of asparagus, sliced on a diagonal
2 TB butter or olive oil
1/4 c. gruyère or parmesan cheese
3 eggs, lightly beaten
salt and pepper
Preheat oven to 400º F. Heat butter in a pan - an ovenproof one, if you have (my parents do not). Sauté leek and asparagus until lightly brown, about 6-8 minutes. Add salt and pepper to taste. If you don’t have an ovenproof pan, transfer vegetables to an 8” or 9” cake pan.
Pour the eggs over the vegetables. Sprinkle cheese and a bit more salt and pepper on top. Bake until the egg puffs up and browns to your liking, about 10 minutes.
Serve with a nice piece of fruit. I had the juiciest d’Anjou pear from Ha’s Apple Farm.