½cupasparagusdiced, approx. 6-8 stalks of asparagus
½cupred onionsdiced or cut into thin slices
Prepare Egg Mixture
Crack six eggs into a mixing bowl and whisk well with a fork or whisk. The more you whisk the better, since you want to aerate the eggs as much as possible.
Chop 6 ounces of vegetables into a fine dice. This is roughly ½ cup each of zucchini, asparagus, cherry tomatoes, and red onions. You can use any combination of vegetables you choose (for instance, just one medium zucchini and some cherry tomatoes, or just asparagus). Add to the whisked eggs.
Finely shred half an ounce of parmesan cheese, and add that along with half an ounce of goat cheese into the eggs. Chop up two tablespoons of fresh herbs of choice (I've used a chiffonade of basil and chopped parsley) and add this to the eggs as well. Whisk the mixture thoroughly. Set aside.
Place a 10" non-stick skillet on the stove, and heat on medium-low heat. Add a tablespoon of olive oil and swivel it around the skillet to spread evenly.
Pour the egg mixture into the skillet and use a silicon spatula to make sure it spreads across the skillet. Initially agitate the egg mixture to start cooking it, and then allow the edges to set, about 1 minute or so. Then, slowly lift the set edges with a spatula and gently tilt the skillet to allow some of the uncooked eggs to drizzle down to the bottom. The key is to get the eggs cooked as much as possible before flipping. Then, allow it to cook for 5 minutes or so.
Once the eggs are about 80 to 85% cooked, shake the skillet or slide the spatula underneath the edges to loosen it. Then, cover the skillet with a plate that's larger than the skillet, and flip the frittata gently onto the plate.
Add a tablespoon of olive oil again to the skillet and swivel to coat. Then, gently slide the frittata back onto the skillet and allow the uncooked side to cook for about 3 minutes. Turn the heat off, and allow to cool for a few minutes. Then, use a serving plate or cutting board to flip the frittata back. Cut it up into neat slices and serve hot!
Preheat oven to 400°F. Place a 10" cast iron skillet on the stove, and heat on medium-low heat. Add a tablespoon of olive oil and swivel it around the skillet to spread evenly.
Add the egg mixture and use a silicon spatula to make sure it spreads across the skillet. Then, once it's evenly spread, place the skillet in the oven and cook for about 15 to 20 minutes until the eggs are set. When done, you should be able to pass a fork through the frittata cleanly.
Allow it to cool down for a minute or two but serve hot!
Use the right skillet. Non-stick or cast iron skillets are the way to go and will help prevent the dish from sticking to the bottom of the pan. Avoid stainless steel in this case if you can!
Whisking eggs: One trick I use here is to crack three eggs at a time into a glass, and use a fork to whisk. Then I transfer them to a mixing bowl and then whisk again using a balloon whisk.
Stovetop without flipping: One other way to make a frittata on the stovetop without flipping is to cook the eggs covered initially. If you cover the skillet at the beginning, and cook for about 5-7 minutes total, you should get a softer frittata without flipping!
Scale the frittata right, avoid pancakes! The smaller the skillet, the fluffier your frittata. You'll want 2 eggs for a 6 inch skillet, 4 for an 8 inch skillet, or 6 eggs for a 10 inch skillet (this recipe)
Avoid burning the bottom of your frittata through heat control. You'll want to make sure you add your eggs on a medium-low heat to avoid browning the bottom too much.
Use the right type of ingredients and cheeses. Frittatas are super forgiving, but I try to diversify the textures and tastes of the toppings. Sharp, salty, and creamy goat cheese, umami from Parmesan, sweetness from zucchini and tomatoes, and crunch from onions and asparagus!