Recently, I’ve been in a bit of a food rut. Generally feeling uninspired cuisine wise, I’d grab a bagel on my way to work so I could sleep an extra 15 minutes instead of make breakfast. I’d through together haphazard sandwich dinners that generally fell flat minutes after getting home. Or worse…I’d bypass the kitchen all together and running around the corner for take-out. You know the routine, and it’s bland.
And if there’s one ingredient I can count on to pull me out of my rut, it’s the egg. I don’t really need to wax poetic about the versatility and convenience of eggs—I think we can all agree that eggs are incredible. I appreciate this small kitchen staple when I’m at my most uninspired, because with minimal effort and ingredients I can create something delicious.
Take this frittata. One rainy Sunday (there have been too many of those recently), I was determined to make a comforting lunch and knew that a warm egg dish was just what the doctor ordered. And while I love a good fried egg sandwich, I needed something heartier and more in tune with the season. A bunch of asparagus and a whole lot of cheese later, and I was back in business. In a matter of minutes, I had myself a fresh frittata. From there I started to get my cooking groove back.
Juliana Barton is a recent graduate of the University of Virginia, who avoided the dining hall by playing lunch lady in her own kitchen. She can, and has, eaten an egg for every meal of the day–including late-night fourth meal. Read more…
Frittatas can be a vehicle for pretty much any vegetable. When I’m really hungry I add slices of par-boiled potatoes and more veggies. Fresh herbs like chives and basil can also do wonders to brighten up the meal. By all means pick and choose the add-ins based on your preference and resources.
1 tablespoon olive oil
½ medium onion, roughly chopped
1 cup sliced asparagus
½ cup halved cherry tomatoes
½ cup grated cheddar cheese
Over medium heat, coat the bottom of an oven proof skillet (preferably non-stick) with olive oil (about a tablespoon). When oil is hot, add onion and cook until soft and transparent, about 5 minutes.
Add asparagus to the pan and stir in with onion. Cook until vegetables are nearly cooked through, but still retain their bite. If pressed for time, cover pan so asparagus steams slightly. Then add halved tomatoes and mix all vegetables together. Season lightly with salt and pepper.
Whisk together 4-5 eggs, depending on how hungry you are, with a sprinkle of salt and pepper, and ¼ cup of the cheese. Pour mixture over vegetables and spread out evenly. Let cook until egg has just started to set, about 5-7 minutes Do not stir!! When eggs are still a little jiggly near the center, sprinkle remaining cheese on top and run under the broiler for a minute or two.
Cut into wedges and serve hot, warm, or at room temperature.