Another one-pan breakfast or brunch dish that is simple to prepare, healthy, and delicious—and this one is seasonally spring. The tangy sauce is a zippy taste counterpoint to the gentle egg-vegetable flavor. Room-temperature wedges of frittata are well suited for wrapping up to take on the go.
Ingredients:
2 tablespoons extra virgin olive oil
1 pound asparagus, ends trimmed
1 ½ teaspoons coarse salt
½ lemon
1 small yellow onion, finely chopped
2 garlic cloves, minced
1 pound fresh spinach, steamed and chopped, or one 10-ounce package chopped frozen spinach, thawed and drained
¼ teaspoon freshly ground black pepper
10 large eggs
1 ½ cups whole milk
Sauce
1 tablespoon salt-packed capers, rinsed and chopped
¼ cup chopped fresh flat-leaf parsley
2 scallions, finely chopped
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
¼ teaspoon coarse salt
Directions:
1. For the frittata, preheat the oven to 375°F with a rack in the middle position. Heat a 10-inch cast-iron skillet over medium-high heat. Add 1 tablespoon of the oil (see Note, page 171). When it shimmers, add the asparagus and ½ teaspoon of the salt and cook, tossing occasionally, until the asparagus is crisp-tender and brown in spots, 3 to 4 minutes. Transfer the asparagus to a plate, squeeze the juice of the lemon over it, and let cool.
2. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. When the oil shimmers, add the onions and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic, spinach, pepper, and the remaining 1 teaspoon salt and cook until the spinach is warmed through, about 1 minute.
3. Whisk the eggs and milk in a medium bowl until thoroughly combined. Pour into the skillet and cook, stirring constantly, just until the eggs begin to scramble but are still very wet. Remove from the heat.
3. Distribute the asparagus in a single layer over the eggs, pressing them gently into the eggs. Transfer to the oven and bake for 15 to 20 minutes, until the frittata is set.
4. Meanwhile, for the sauce, combine the capers, parsley, scallions, oil, vinegar, and salt in a small bowl.
5. Slice the frittata into wedges and serve with the sauce.
Note: Many cooks heat the oil and the pan together. When you start heating oil in a cold pan, it reaches the desired temperature slowly. That can increase the chance of scorching. Also, the longer the oil spends on the flame, the more likely it is to become a little gummy—and that means the food may stick to the pan. To avoid these situations, and because it gives me more control, I always heat my pan first and then add the oil.
Credit: “Excerpted from Mad Hungry Cravings by Lucinda Scala Quinn, to be published by Artisan Books on March 19, 2013. Photographs by Jonathan Lovekin.”
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