When I’m at a loss for ideas and need an easy, “gimme” dinner, I can pretty much always count on eggs! It’s rare that I don’t have a dozen in my fridge and I use them in everything from breakfast to baking, and when in a pinch, dinner.
Frittata’s are the lazy couple’s answer to an omelette as you don’t have to worry about flipping or an end-product that is too wet or runny. The filling can be whatever you have on hand and the slices are great warm with a side of toast, or eaten cold the next day.
Feeling in the spring mood, we recently enjoy an Asparagus and Turmeric Frittata for dinner upon deciding that we really didn’t want to decide on anything to eat. When you conveniently have nutritious foods in your fridge and pantry, dinner can actually take very little planning or thought at all!
And yes, eggs are nutritious, everyone! Despite what the recent #fakenews that is spreading, eggs- yes, even (especially) the yolks- are rich in protein, healthy fats, and vital micronutrients such as choline, vitamin D, and lutein. So, if anyone asks why you’re eating little bombs of cholesterol, just tell them, “my dietitian told me to!”
5 pasture raised eggs
½ bunch of asparagus, or about 2 cups worth of spears diced
¼ of a medium red onion sliced thinly
1 tsp turmeric
2 spoons of goat cheese
Olive oil, salt, pepper
Preheat oven broiler function.
In a small bowl, crack eggs and whisk to break up yolks. Add turmeric and a pinch of salt and pepper. Set aside.
Cut asparagus into a small dice (about ¼ inch, or little pea-sized bites) and slice red onion into thin pieces.
Heat a 9-inch cast iron skillet. Add a drizzle of olive oil to the warmed skillet, then add asparagus and onion. Saute for about 5 minutes.
Pour in egg mixture and using a spatula gently move egg mixture around for a few seconds. You’ll want the asparagus and onion to be evenly distributed in the egg mixture. Let the eggs settle and cook for about 1-2 minutes while you then add dollops of the goat cheese on top.
Turn off the heat and place skillet under the broiler. Cook for 2-3 minutes until top of frittata starts to become golden brown. Remove and slice into 6 triangles. Serve 3 slices per person and with a side of toast or lightly dressed greens on the side.