by merrill
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Photo by Sarah Shatz
2 tablespoons olive oil Ask a question about this ingredient
1 medium onion, chopped Ask a question about this ingredient
1 bunch asparagus, trimmed and cut into 1/2-inch pieces Ask a question about this ingredient
6 cups spring greens (arugula, mustard, etc.), roughly chopped Ask a question about this ingredient
10 large eggs Ask a question about this ingredient
2 teaspoons chopped fresh marjoram Ask a question about this ingredient
salt and freshly ground pepper Ask a question about this ingredient
4 ounces Fontina, cut into small cubes Ask a question about this ingredient
2 tablespoons chopped chives Ask a question about this ingredient
Preheat the broiler. In a 12-inch ovenproof non-stick or cast iron skillet, heat the oil over a medium flame. Add the onion and cook, stirring frequently, for 3 minutes. Add the asparagus, sprinkle with a little bit of salt, and cook, stirring every minute or so, until the asparagus is bright green and barely tender, about 5 minutes. Add the greens and cook, stirring, until just wilted, about 2 minutes.
Ask a question about this stepMeanwhile, whisk together the eggs, marjoram and salt and pepper to taste. Pour the egg mixture into the skillet, stir briefly and then cook undisturbed until almost set, about 5 minutes. Sprinkle the cheese over the top and put the skillet under the broiler (about 4 inches from the heat) for a couple of minutes, until the eggs have set, and the cheese has melted. Let cool for a few minutes, sprinkle the chives over the top and serve the frittata in wedges.
Ask a question about this stepIt's good at room temp -- in fact I served it that way for a shower once. It will keep in the fridge overnight, and then you can gently bring it to warm/room temp in a low oven (covered).
I'm not sure where I go wrong, but I always seem to end up undercooking my frittata's somehow. When I pulled this one out from under the broiler, it was quite runny when I cut into it. I tried to follow the times and instructions, but not sure if I cooked the eggs in the skillet too short, or if I didn't let it sit long enough. What can I do to make sure there is no runny egg when I cut into it? Thanks
Hmm. The timing will depend on how hot your stove and oven are, and also on the size of your pan. If you cut into it, and it looks runny, just pop it back under the broiler (or in a 350-degree oven if you're worried about over-browning) for a few minutes. Sometimes, you just have to play it by ear.
Somehow I missed this---looks fabulous and will try over the weekend! Actually, maybe tonight!
Merrill, this sounds delicious -- I'm going to try it out on the squeakers!
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
How is this one served at room temp? Can I make it ahead?