This wholesome frittata uses fresh ingredients you can find at your local farmer’s market and takes less than 30 minutes to prepare and cook, making it an easy weeknight dinner!
When it comes to cooking, I typically rely on cookbooks. My hands-down favorite one is Cook Everything Fast [affiliate link] by Mark Bittman, which does just as the title says. That cookbook has yet to let me down!
On occasion, however, I enjoy unleashing my creativity in the kitchen, experimenting and making up my own recipes. At the end of a day of hanging out with Eve, I find cooking to be rather centering for me. Taking care of a toddler all day can be rather chaotic and unpredictable, and while when cooking can be chaotic in a different way, I find comfort in creating something out of basic ingredients.
One of my weeknight dinner staples for the past year or so is a frittata. I love making them because they’re so easy to put together, and I can make them with whatever I have in stock in my kitchen. Since I usually end up going to a farmer’s market at least once a week — we’re fortunate that you can find one almost year-round around where I live! — I usually end up making them my frittata with fresh ingredients I picked up there.
To make a frittata, you need three things to start: eggs, milk, and a well-seasoned medium-sized round cast-iron skillet [affiliate link]. We bought one that was less than $20 — you don’t need anything fancy. It has become one of our most-used kitchen utensils. What’s great about cast-iron skillets is they can go on the stove top and in the oven, which is perfect for making a frittata since you need to do both.
For this frittata, I used bacon and asparagus, but you can easily make it vegetarian and put whatever vegetable you want in it.
- 1 small yellow onion
- 4 thick slices of bacon, cut into 1/2-inch thick pieces
- 6 large eggs
- 1/4 cup milk
- 1/2 cup cheese of your choice
- 6 stalks asparagus
- salt & pepper
- Heat up your skillet on the stove on medium-low heat. If it is well-seasoned, you shouldn’t need to add any additional oil to it.
2. Chop the onions the roughly to about 1-inch pieces. When the skillet is heated, sauté the onions for a few minutes until they just start to turn brown. Add in the bacon.
3. While the onions and bacon are cooking, mix together the eggs & milk in a bowl. Add in the cheese & asparagus and season with salt and pepper.
4. Pour the egg mixture into the skillet with the onions and bacon. Using a spatula, mix the ingredients together before the egg mixture starts to solidify. After you do this, turn the broiler on in your oven
5. Continue cooking the frittata on the oven for about 7 minutes, until you can move the spatula around the edge of the frittata and it will hold together. The center of the frittata will still be liquidy.
6. Put the frittata under the broiler and cook for a few minutes, until the top whole frittata is cooked and the top is lightly browned. You will want to keep an eye on it to make sure it doesn’t burn.
At this point let the frittata cool for a few minutes, then serve warm with a side salad and toast. If you have any left, they make for great leftovers!
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What is your favorite weeknight meal?
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