Tuesday, April 12, 2011

Spring Veggie and Feta Frittata

Or finger-wrecking frittata, as my brother-in-law dubbed it when he stopped by right after I sliced my finger. That's what I get for trying to reprimand Graham for throwing grapes on the ground while I was chopping spinach. He'll show me! Anyway, after I re-did the garlic that was burned while the finger was being bandaged, it all turned out fine. Other than me forgetting basic kitchen safety skills, this came together quickly and made for a delicious little lunch.

about 10 asparagus stalks, trimmed and cut into 1-inch pieces
olive oil
1 clove garlic, minced
a handful of baby spinach, chopped
1/2 cup grape tomatoes, halved
6 eggs
salt and pepper
a good handful of feta cheese

Cook the asparagus in salted boiling water for a few minutes, and transfer to an ice bath. Beat the eggs and a splash of milk in a bowl. Heat the oil in a small skillet and add garlic. Add spinach and cook until wilted, then the tomatoes, just for a minute. Allow the veggies to cool a minute, then transfer to bowl with eggs, stirring the eggs continuously. Pour the mixture back into the pan, distributing the veggies. Add the asparagus and sprinkle with feta, salt and pepper. Cook on medium high heat until the edges begin to set, then put the whole skillet into the oven with the broiler pre-heated. Cook until eggs are set and start to puff, 3-4 minutes.

Graham went back and forth from calling this pizza to a quesadilla, and was really only concerned with the "A-bob-bob-o's". Translation: A Tomato. I think he'll continue to come up with new ways to say that as long as we think it's funny.

*Three different veggies gave this great color and nutritive value. The eggs added a nice dose of protein.

1 comment:

  1. I don't think a meal could be more perfect...unless it was served with bread maybe. :)

    ReplyDelete