Last Night's Dinner: Asparagus & Mint Frittata

Asparagus & mint frittata with a mixed
salad (romaine, spinach, dandelion)

Week four of the "Cookbook a Week" project was a frittata. As the cookbook (Best Recipe) points out, frittata is more forgiving than an omelete, so it's perfect for me.

(Week three was a side dish of braised Swiss chard in a cream sauce with Indian spices, and it was very tasty, but also very unphotogenic.)

This one is pretty easy -- brown the onions (the recipe called for shallots but just like last time the P.O.S. grocery store in Middletown didn't have them) over medium heat in EVOO, add blanched asparagus, mint & parsley. Pour in six lighty-beaten eggs and some parmesan cheese and cook until almost set, maneuvering the pan so that all the egg has a chance to cook a bit.

Then sprinkle some more parm on it and put it in a 350-degree oven for 3-4 minutes, until the top is just set. Remove from over, flip over onto serving plate, garnish with some parsley, salt and pepper, and serve. It's equally good hot, at room temperature, or cold, which made it an excellent choice for last night. I served some of it hot to Zosia, ate some of it at room temperature once I had the girls' dinners prepared, and then DJo had some cold when she got home.

This one is definitely going into heavy rotation. I'm not breaking any new ground here; I'm sure those of you who cook regularly already know how easy a frittata is. It will also support an infinite variety of ingredients, so whatever leftover veggies are in the fridge will probably find their way in. Oh, and I bet it would be really good with BACON in it (though really, what wouldn't?).


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Listening to: Everclear - Santa Monica