Frittata is great to put together the morning after a big dinner party, when you have company in the house for breakfast. You can use leftover vegetables, herbs, eggs and cheese(s) that you have on hand. Using fresh herbs with eggs makes a big difference!
Today, I began by sautéing finely diced onion, chopped garlic and chopped fresh mushrooms. I added some fresh herbs that I had on hand: basil, thyme and Italian parsley; then diced-up leftover (cooked) asparagus I had in the refrigerator, along with some cooked Tuscan potatoes from the night before.
For the eggs, I like to use a blender — especially for a large quantity (a dozen or more). Even for smaller quantity — like a single serving omelette or frittata, I like to use a Magic Bullet blender to incorporate a lot of air into the egg mixture. I also like to use Lowry’s Garlic Salt (instead of regular salt) because it adds a nice flavor with just a hint of garlic.
Pour the egg mixture over the prepared ingredients, right into a non-stick skillet.
Sprinkle the top with some grated Parmesan cheese and fresh cracked pepper right before placing in a 350 oven. Bake for 20-30 minutes until lightly browned and set in the center.
- 1 medium onion, finely diced
- 3 large cloves garlic, finely minced
- 12-15 large mushrooms, roughly chopped
- 15 spears of cooked asparagus, diced into 1 inch pieces
- 12 leaves of fresh basil, roughly chopped
- 12 sprigs of thyme, leaves stripped from stems
- 2 Tbsp. freshly chopped Italian parsley
In a blender, combine:
- 16 eggs
- 3 Tbsp. milk, cream or sour cream
- 2 tsp. Lowry’s garlic salt
- 1 tsp. freshly ground pepper