Eggs pose a big problem when you are serving brunch for a whole lot of people. They tend to need to be cooked last minute, and generally need to be served hot. So poached, fried, even scrambled is usually off my list.
I like frittata because it is one of the most versatile, easy, and so-not-time-consuming ways to serve eggs at brunch. Not only that, but you can serve it hot or at room temperature and no one will get annoyed that it’s not hot enough. That means you can make it ahead of time, or at least pop it in the oven just when your guests arrive (or wake up, depending).
Part of the whole versatile draw is also that you can throw JUST ABOUT anything into them. No, really. Bacon, ham, chicken, sausage, crab, potatoes, roasted peppers, corn, cherry tomatoes, broccoli, peas, the world is your oyster. Hell, you can even throw in some oysters and do a crazy Hangtown fry-inspired frittata.
This one is a favorite of mine. It’s the epitome of springtime, and it just looks pretty to boot. Loaded with asparagus, one of my absolute favorite vegetables, and plenty of herbs, buttery leeks, and tangy goat cheese, this would be a very welcome addition to my breakfast-in-bed on Mother’s Day. Ahem.
Feel free to use this as a starting off point and create your own frittata with your favorite ingredients!
Serves 6 to 8
- 1 1/2 lb medium-sized asparagus, tough ends snapped and cut into 3/4-inch pieces
- Kosher salt and freshly ground pepper
- 12 large eggs
- 2 tbsp finely chopped fresh chives, plus more for garnish
- 1 heaping tsp finely chopped fresh tarragon, plus more for garnish
- 6 oz fresh goat cheese, ideally garlic-herb, crumbled
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 leek, white and pale green parts only, halved lengthwise, rinsed well, and thinly sliced
- Preheat the oven to 400F. Fill a saucepan half full of salted water and bring the water to a boil over medium-high heat. Add the asparagus and boil for about 2 minutes, just until crisp-tender. Drain and rinse under cold water to stop the cooking.
- In a bowl, whisk together the eggs, chives, tarragon, 1 tsp salt, and a few grinds of pepper.
- In a 10-inch heavy, ovenproof frying pan over medium heat, warm the olive oil with 1 tbsp butter. When the butter is melted, add the leek and a pinch of salt and cook until the leek is tender, about 6 minutes. Add the asparagus and remaining butter and stir to combine, cooking until warmed through, about 1 minute.
- Re-whisk the egg mixture and gently pour it over the vegetables in the pan. Cook until the eggs at the edge of the pan begin to set, running a heatproof rubber spatula along the edge to let the egg slide under the frittata, about 2-3 minutes.
- Sprinkle the goat cheese evenly over the top of the frittata.