last week i endeavored to make a beautiful parmesan, caramelized onion, and zucchini frittata to share with you. unfortunately, that frittata (although fairly tasty) was no beauty and i deemed her un-blogworthy. this week i am putting forth the effort on another frittata.
this time i swapped out the zucchini (ultimately a bit too sweet) for asparagus. my other big change is making individual frittatas this go around. it bodes well that i had planned this ahead of time, as our one skillet was in the dishwasher, awaiting cleaning. it should be noted that i am fully aware of my lacking set of kitchen equipment. one (non-ovenproof) skillet does not a good chef make. but, i just figured that i could make do. and usually we do, as evan is proficient in what my dad, bill (aka frequent commenter, ‘bh’), refers to as ‘site sanitation’, known to most as post-dinner cleanup.
last night, the one skillet was out of commission. it helps that my frittata flipping techniques are not quite up to par and that individual tarts not only do not need to be flipped, but they just get popped into the oven for fifteen minutes or so. i wasn’t quite sure that this technique would work, but after extensive searching online and in my cook books, it seemed that these mini-frittatas would be jussssst fine. and they were! phew.
you may be pondering how i sauteed the vegetables without a skillet…and i would have to admit to using a pot. and you also may be confused that someone who is in possession of individual fluted white porcelain ovenware is also someone who only has one skillet in her arsenal. the reason behind that is that crate and barrel online sales are amazing and pretty ovenware is far more pulse-quickening than skillets. right?
and now for the recipe, friends. bear in mind that i am a whimsical cook (preferring to not meticulously measure as i go) and that most measurements are approximate. however, i can happily attest that this is a low-maintenance dish that does not want you to be a slave to measuring utensils. so, follow my recipe or switch it up according to your tastes. and if you are proficient at flipping a frittata and have more than one skillet at your disposal, by all means, go for a skillet version.
makingpretty individual asparagus, caramelized onion, and parmesan frittatas
(makes 4 individual servings.)
6 organic cage free eggs
1 tbs olive oil
3/4 cup organic milk (i used 1%)
1/2 cup good parmesan cheese (grated or chopped)
1 lb asparagus, trimmed and cut into 1 inch pieces
1/2 of a large red onion, sliced thinly
salt and pepper
pinch of red pepper flake
1) preheat oven to 350 degrees. prep all vegetables. heat a skillet (or pot, in my case) over medium heat. add olive oil to pan. cook red onion until caramelized. add asparagus to pan, season with salt and pepper. cook asparagus until crisp-tender.
2) remove skillet from heat. crack eggs into a spouted bowl, whisk in milk and all parmesan except 2 tbs. season with salt, pepper, and red pepper flake. add cooled vegetables to egg mixture and pour mixture into individual bakeware.
3) cook for approximately 15 minutes until eggs are set. remove from oven and scatter remaining 2 tbs cheese over frittatas. turn broiler on and put frittatas back in oven, under the broiler for a few minutes until cheese is bubbly and brown.