Author Notes: I love making frittatas because they are, 1. so incredibly simple, and 2. can be served for any meal! I try to keep my frittatas seasonal and it’s so easy to do so when I live right across the street from a beautiful farmer’s market. —Brussels Sprouts for Breakfast
Serves: 4
Ingredients
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6
large eggs
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1/2
cup half-and-half
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1
shallot (chopped)
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5-7
buttom mushrooms (sliced)
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5-7
stick asparagus (trimmed and quartered)
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2
tablespoons dill (roughly chopped)
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1/2
cup smoked Gouda
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sea salt and freshly ground black pepper
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2
tablespoons unsalted butter
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1
teaspoon crushed red pepper flakes
Directions
- Whisk together the eggs and half-and-half in a medium mixing bowl.
- Add all other ingredients and combine in the bowl.
- Heat a large non-stick skillet over medium low heat and add butter. Make sure it coats the whole pan.
- Pour in the eggs and cover. Don’t touch it after that!
- Let the frittata cook over low heat for about 20 minutes. Check periodically to see how it looks. Once the egg has fluffed up to about 1/2 inch in thickness, it should be done! My frittata didn’t get put into the oven, which I suppose makes it less traditional, but it’s just as easy, and basically comes out the same! I served mine with a bit of sour cream!?