Trouble With Toast

Choose Your Own Frittata! | April 17, 2008

It’s kind of like “Choose Your Own Adventure,” only with food. 🙂

Seriously, the lovely Lemmonex and I were chatting the other day about our dinner plans, and I was STARVING. I had ingredients for eggplant parmesan (to be covered in the next post), but I hadn’t yet salted the eggplant and I didn’t want to wait. So, I decided to improvise and make a big ol’ frittata.

There’s really no recipe to follow, because frittatas are SO easy. Decide on your ingredients, cook them (if necessary), add eggs and cheese, cook till the eggs are pretty much set, and then pop in the broiler to brown and finish.

In my case, I roasted the asparagus under the broiler with some olive oil, salt, and pepper, just until they started to soften. While that was going on, I caramelized a yellow onion (with high heat, butter, and a couple of teaspoons of sugar) and chopped some Canadian bacon. When the onions were ready, I transfered them to a bigger skillet and sauteed them with the asparagus and ham for a couple of minutes. I scrambled six large eggs and mixed in about a cup of fresh-grated Gruyere, and then I dumped it over the veggies in the skillet (which was over medium high heat). Every so often, I used a spatula to lift the edges and make sure that all of the eggs got some quality time with the surface of the hot pan. Once the top of the egg was nearly “jiggle-free” (very scientific, I know), I threw the pan under the broiler and let it get golden and bubbly. Voila!

If you can’t follow that impeccably researched “recipe” (ha ha), there are oodles of versions online and some tutorials to show you how it’s done (ah, the power of teh Google). If I do say so myself, my version was delicious–and it had enough protein oomph to fill me up all morning when I reheated it the next day for breakfast. Feel free to shoot me any questions!



  1. Asparagus pretty much makes me happy in any form. Yum.

    Comment by Lemmonex — April 17, 2008 @ 2:04 pm

  2. Today I had roasted asparagus for breakfast. Okay, there was also some roasted zuchinni in there and it was tossed into leftover pasta (whole wheat with parm and cream fraiche) and a chicken breast. My point however, is that it’s always time for asparagus.

    Comment by Hey Pretty — April 17, 2008 @ 2:17 pm

  3. Lem: Yeah, it may be the bestest spring veggie EVER.

    HP: And here I thought I was strange for incorporating asparagus into my breakfast routine. Your pasta dish sounds yummy. We eat breakfast for dinner, so I suppose I shouldn’t feel weird about dinner for breakfast!

    Comment by bettyjoan — April 18, 2008 @ 3:13 pm

  4. […] this recipe in Bon Apetit magazine, I was going to try it out. To be perfectly honest, I liked my impromptu version better than this one. The frittata itself was good, and the curry gave it great flavor, […]

    Pingback by Recipe: Curried Pea Frittata « Trouble With Toast — June 30, 2008 @ 9:58 am

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: