Easy Recipes from the Pot Rack – May 2023
There are a few things everyone needs in their culinary wheelhouse. Good soup is one of them. The other is a basic Frittata. Why, because both are a terrific way to clean out your fridge and create something absolutely delicious. For breakfast, lunch or dinner… a frittata is a winner every time.
Ingredients- serves 4-6
6 eggs
1/2 cup milk (whole milk will create a richer result)
A couple swirls around the pan of olive oil
1/2 pound of your favorite mushrooms
About 1 cup of onions (scallions or leeks would jazz it up but plain ol’ onions are fine)
About 1/2 lb of thin asparagus, cut into bite-sized pieces (or any vegetable hanging in your fridge like zucchini, broccoli or peppers.)
2-3 cloves of garlic
2 oz goat cheese
A handful of arugula
Juice from half a lemon
A couple swirls of olive oil
Instructions
- Preheat oven to 375°.
- Crack eggs into a medium sized bowl. Add milk and whisk until completely combined. Set aside until ready to use.
- Heat olive oil in a 10 inch oven safe skillet like a non-stick pan or a seasoned cast iron pan.
- Add sliced mushrooms to the oiled pan and cook until lightly browned. Salt and pepper to taste and set aside on a platter.
- Add onions and asparagus to the same pan and cook a few minutes. Add minced garlic and cook for an additional 2 minutes or until onions are soft and asparagus is just beginning to become tender and are still bright green.
Salt and Pepper to taste. - Combine the mushrooms with the asparagus mixture.
- Pour egg mixture over vegetables and give the eggs a quick stir.
- Cook frittata for two minutes on stovetop. DO NOT STIR. Place the frittata in the preheated oven uncovered. Cook for 15 minutes or until the eggs are just set.
- Remove the frittata from the oven and let sit for about five minutes.
- When ready to serve, toss arugula with lemon juice and olive oil. Season the greens lightly with salt and fresh cracked pepper.
- Crumble goat cheese over the frittata and top with arugula salad. Served hot, cold, or in between… this dish is a winner!