Heather’s Sunday Brunch Frittata
I have always made my Frittata’s on the stove top with a regular frying pan. But after making one this morning for brunch I’ve decided I’m heading out to buy a cast iron pan that can go in the oven to brown the top.
The great thing about Frittata’s is that you can put almost anything in them. The recipe below is a mix of my favorite ingredients.
½ cup milk
3 asparagus spears sliced down the middle and then again for you end up with four spears per asparagus
¼ red sweet pepper very finely sliced
½ red onion very finely sliced
Cherry tomatoes cut in half
1 ½ cups spinach (cooked and well drained)
½ cup goat’s cheese
1 tsp olive oil
1 clove Ontario garlic
Heat your olive oil to med; add olive oil, garlic and onion sauté for one minute
Add remaining vegetables and sauté for four minutes
In a blender or with a Wisk mix egg and milk together (Add a dash of salt) and WHIP
Pour the egg mixture over the vegetables and give your pan a firm shake
Put lid on your pan and let cook on low heat for five minutes
After five minutes pick up your pan and tilt to sides so that any liquid mixture now spreads out to the sides, place back on the heat.
Take dollops of the cheese and place so each slice of a four-piece frittata receives two bites of cheese.
Cook until firm, shouldn’t take more than 15 min. total
Cut into four and serve with a small garden salad and toast