Eggs are back. I have three recipes this week that include eggs in them and they’re all spectacular. This first one is a frittata that uses an entire dozen and the next two are a breakfast that will make your mouth water and a scrambled egg salad that I hope will satisfy. I’m excited to get to all three.
Frittatas are one of my favorite things to make because they are so simple and straightforward to pull off. I use my big 12-inch cast iron skillet for every frittata I prepare because it holds so much. I figure that if I’m going to go through the trouble of cooking something, I may as well cook a lot of it. This one frittata will give us dinner for three nights. Now that’s what I’m talking about!
Today’s frittata takes advantage of some onion, garlic, red bell pepper and yellow squash. For kicks, I tossed some fresh asparagus on top, which added a bit of flair, if I don’t say so myself. As for the eggs, I added fresh basil and dried oregano for flavor. On top of everything, of course, I sprinkled some grated Parmesan cheese. What would a frittata be without Parmesan?
4 Tablespoons Extra-Virgin Olive Oil
1 Large Sweet Onion, Diced
3 Teaspoons Garlic, Minced
2 Medium Sized Yellow Squash, Diced
2 Red Bell Peppers, Diced
12 Large Eggs
4 Tablespoons Fresh Basil, Chopped
1 Tablespoon Dried Oregano
1/2 Cup Half-and-Half
1/2 Cup Parmesan Cheese, Grated
Approx. 20 Thin Fresh Asparagus, Ends Trimmed
Ground Black Pepper
I’d like to thank Ellen Brown for her resource called The New Cast Iron Cookbook. I used this cookbook for my previous recipe and I experienced just as good of luck with this one as I did with the last. Thanks Ellen!
Arrange the racks so one is in the center position and then pre-heat the oven to 450 degrees.
Soften the Onion, Red Bell Pepper & Yellow Squash
Warm a large skillet over medium-high heat and add the olive oil to it. When the pan is to temperature, add the onion as well. Cook, stirring occasionally for about five minutes or until the onion begins to soften.
After that, add the red bell pepper, yellow squash, garlic, 1/4 teaspoon of salt and 1/4 teaspoon of pepper and continue cooking for another eight minutes or until all the vegetables are somewhat softened and the liquid at the bottom of the pan has evaporated.
Mix the Eggs
In a large bowl, combine the eggs, basil, oregano, half-and-half, another 1/4 teaspoon of salt and another 1/4 teaspoon of pepper and whisk well.
Fill the Skillet
Remove the skillet from the heat and pour in the egg mixture and stir it around so it mixes well with the vegetables. Then, sprinkle the Parmesan cheese over the eggs and finally, toss the asparagus across the top of everything. This is what things should look like.
Place the skillet in the oven for 15 minutes to let the eggs cook through. If you would like a hint of golden brown on the top, you might want to turn your broiler on afterwards and place the skillet on the top rack for a minute or so. That’s what I did to get the brown in these photos. Be careful though, things being so close to the broiler have a tendency to burn quickly. Keep your eye on the color.
Plate & Serve
After pulling the skillet out of the oven, allow it to cool for about ten minutes. Then, cut the frittata into eight pieces and plate each piece. Serve and enjoy!
The Final Vegetable Frittata
I really enjoyed this frittata. It’s tasty and filling; just the way it should be. If you decide to give this recipe a try, please let me know your thoughts in the comment section below. Thanks for reading!
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