Frittatas are essentially quiches without the crust. While they require a bit of preparation, they are wonderfully useful to prepare, say, on the weekend and eat slice by slice during the week when you are pressed for time.
Variations on the basic recipe are easy. Add leftover chicken, pork, or steak, chopped into ½-inch pieces; trade the Romano cheese for grated Parmesan, crumbled feta, or mozzarella; add ½ cup heavy cream for added richness. Add minced garlic or shallots.
Makes 6 servings
8 large eggs
3 tbsp extra-virgin olive oil
½ yellow onion, chopped
8 medium asparagus spears, cut in 1-inch lengths
1 cup artichoke hearts, coarsely chopped
½ cup sun-dried tomatoes (soaked in oil)
¼ cup fresh basil, finely chopped
1 teaspoon onion powder
½ teaspoon sea salt
½ teaspoon black pepper
¼ cup grated Romano cheese
Preheat oven to 350°F
In a medium-sized bowl, whisk eggs, stir in two tablespoons olive oil. Set aside.
Over medium heat, sauté onions in one tablespoon olive oil using an oven-safe skillet until softened and slightly browned. Add the asparagus, artichokes, tomatoes, basil, onion powder, salt and pepper. Sauté another 3 minutes.
Pour in egg mixture and mix together. Cover at low to medium heat for 3 minutes.
Remove cover and sprinkle Romano cheese over top. Place pan in oven for 15 minutes.
Remove (using oven mitt!) from oven. Cool for five minutes then, using a spatula, release the frittata around the edges and under the bottom. Slice and serve.