Times are still tough. Food is still comforting. This is a yummy, savoury meal that is vegeterian and fairly cheap. It’s also very versatile and lends itself to what you have in the fridge. So get creative!
The Original Recipe: My Nana mostly!
My Version:
Ingredients
- 10 eggs, whisked in a bowl
- Two tbsp of butter
- One onion, cut in two and sliced
- Three cloves of garlic, minced
- One tbsp of italian seasoning
- One tbsp of rosemary
- A handful of asparagus, chopped in two
- One cup of asiago cheese, divided in two
- One cup of corn
- Salt & Pepper.
Method
- Preheat oven to 350 degrees.
- Drop butter in a pan (that is oven-safe) on medium heat. Once butter is melted, add onions.
- Once onions are translucent, add garlic and dry spices.
- In the meantime, boil a pot of water.
- Once the pot is boiling, drop your asparagus in. Only let blanche for three minutes, then remove and rinse in cold water.
- Saute the asparagus in the pan with the garlic until coated.
- Add eggs and stir.
- Add corn and stir.
- Liberally add salt and pepper and stir.
- Once the eggs begin to cook, stop touching the pan and let sit and cook.
- Turn the heat to low.
- Cover pan.
- Cook for about five minutes or until the top of the frittata looks mostly cooked.
- Remove cover and put the second half of the cheese, as well as more salt and pepper on the top of the meal.
- Place in the over and cook until all the egg is cooked through (about 5 more minutes).
- If you want the top to brown, switch the oven to low broil for a few extra minutes, keeping an eye on it.
- Enjoy!