Perfect for a weekend brunch at home, this frittata recipe adapted from "Lidia's Italy" is sure to please. If you don't have asparagus on hand, substitute it out for any other veggies available or use more seasonal greens found at your local Saturday farmer's market. Don't sweat the fillings. This one is all about the technique, easy and versatile.
If you opt for asparagus, start with half a pound of fresh, thin spears. Cut off the thick bottoms, one or two inches. Then, dice them in to quarter-inch pieces.
Do the same with 2 oz. of bacon. I opted to cut the bacon in to lardons, thin slices comparable to the dice of the asparagus. We are aiming for consistency here, so that everything cooks at the same rate.
Dice 1/4 lb. of scallions in to quarter-inch pieces as well.
Now, pour 1-1/2 tbsp. of extra-virgin olive oil in to a large skillet over medium heat. Add the bacon. Let the fat render out for a few seconds. Then, toss in the asparagus. Stir and cover the pan until the asparagus softens, about three minutes.
Add the scallion. Some salt. Stir. Cover and cook about four minutes more.
While that's happening, grab 4 large eggs.
Beat them in a bowl, adding salt and pepper.
The vegetables in the skillet should be ready now. Lift the cover and raise the heat until any moisture is evaporated.
Lower the heat back to medium as you spread the vegetables out evenly in the pan.
Now, pour the eggs over them.
Let the eggs set and don't move them.
Cover them, so that the top cooks as evenly as the bottom of the frittata.
The time it takes your eggs to cook depends on lots of variables particular to your circumstances. Ours took about three minutes. Yours may take more time, or less if you are using a shallower pan. You are looking for a cooked top, absent of any runny liquid.
Once your eggs are ready, you can opt to flip them out of the pan on to a plate, turning the frittata right side up by flipping it on to another plate. Or, you can simply slide it out on to a plate with a spatula.
Sprinkle with a little parsley. Cut and serve.
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