I used to make breakfast burritos or poached eggs almost every morning — until I went to New York several times last year for work. Every time I go, I stay at the W Hotel at Union Square, where my friend Todd's restaurant, Olives, is in the lobby. I'm such a creature of habit — I quickly got hooked on the asparagus and ham frittata. I skip the ham and substitute spinach for the asparagus when I'm at home, but you can get creative with your combos. This frittata easily feeds all four of us.
2 teaspoons vegetable oil
2 cups vertically sliced onion
4 cups baby spinach leaves
8 large eggs, lightly beaten
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) shredded Swiss cheese
- Preheat oven to 400°F.
- Heat oil in a 10-inch ovenproof skillet over medium heat. Add onion; sauté 10 minutes or until tender. Add spinach; cook 2 minutes, stirring just until spinach wilts.
- Combine eggs, salt, and pepper. Pour egg mixture over vegetables in pan; cook until edges begin to set, about 2 minutes. Gently lift edge of egg mixture, tilting pan to allow uncooked egg mixture to come in contact with pan. Cook 2 minutes or until egg mixture is almost set. Sprinkle with cheese.
- Bake at 400°F for 8 minutes or until center is set. Transfer frittata to a serving platter immediately; cut into 4 wedges.
Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. Her cookbook, Real Family Food, features this and other delicious family-friendly recipes, as well as simple tips for bringing your family together around the table and a strategy for meal planning, budgeting, and shopping.
- Breakfast/Brunch, Eggs
- North American
- 4 servings