I love the versatility of frittatas. It’s a dish you can adjust ingredients according to whatever season of the year you’re in, making it hearty in the autumn/winter months, and light in the spring/summer months. And, you can serve variations of it over and over without feeling like you’re eating the same thing again and again and again!
My favorite summer combination is asparagus, mushroom and bacon. We are right at the tail-end of asparagus season in England, so the asparagus is superb. I love adding it to recipes or grilling it to pair with a roast chicken.
ASPARAGUS, MUSHROOM & BACON FRITTATA
- 5 eggs
- 1 medium onion, minced
- bundle of asparagus
- 10-12 brown mushrooms, sliced
- 5-7 strips of bacon
- taleggio, mozzarella or cheddar cheese (whatever you fancy)!
Preheat oven to 350F.
Fry or bake bacon. Set aside to cool, then tear into pieces.
Pour a bit of olive oil in a pan, and saute mushrooms and onion for 5 minutes. Cut woody ends off of asparagus (you might want to save these, as they make great stock!), and slice stalks diagonally. Add to veggies and continue to cook for another 2-3 minutes. Once veggies are finished, add bacon and disperse evenly through a baking dish (I normally use a pie pan).
In a separate bowl whisk eggs until fully mixed. Tip slowly into baking dish, pouring over veggies, until distributed evenly.
Add salt and pepper to taste.
Tear pieces of cheese and drop onto top of frittata (in the autumn/winter months, I usually use taleggio; in the spring/summer months, I use fresh mozzarella).
Bake for 15-20 minutes or until top is golden brown.
This recipe will serve 4 people.
Serve with toast, a side of fruit, and a jug of juice!
What’s your favorite type of frittata?