It may be no surprise to you that I love frittata. I probably make it on average once a week. Frittata is one of the quickest, healthiest and tastiest things to make, especially midweek. It's also one of those recipes which is a fridge/pantry cleaner. You can pretty much put anything in frittata and it's delicious...well maybe not everything.
This recipe is my new favorite frittata recipe. I had some leftover asparagus and basil and concocted this recipe on a whim.
I had also had some beautiful baby romaine lettuce that I picked up from the farmers market so I made this tasty romaine, caper, onion and tomato salad with thyme vinaigrette. I think salads are kind of a required side to frittata. Crisp lettuce definitely balances out the egg heavy entree.
I'm a proud member of the clean plate club! Here's the recipe:
Mediterranean Frittata serves 4
1 half bunch asparagus, cut into 1 inch pieces
2 garlic cloves, minced
1/4 cup sun dried tomatoes, cut in half
1/4 cup feta
1/4 cup chopped fresh herbs (I used basil and parley)
6 eggs, beaten
1 tablespoon olive oil
salt and pepper
Over medium-low heat heat olive oil in a 9 inch ovenproof pan and add garlic. Saute until fragrant, about a minute. Turn heat up to medium and add asparagus and saute until tender, about 5 minutes. Meanwhile beat eggs and fold in chopped herbs and feta, reserving 1 tablespoon of each.
Add sun dried tomatoes to pan and mix well. Pour egg mixture over asparagus and tomatoes. Cook until almost set, eggs will still be slightly runny on top. Meanwhile heat broiler. Sprinkle reserved feta on top and place under broiler. Cook until golden brown and fully set, about 2-3 minutes. Remove from oven and sprinkle with reserved herbs and serve.