Prep time: 10 min
Cooking time: 20 minutes
- ¼ cup half and half or milk
- 1 tsp. kosher salt
- freshly ground pepper
- 1 Tbls. chopped fresh thyme (or your favorite herb)
- 2 Tbls. extra virgin olive oil
- ½ lb. mushrooms, cleaned and sliced
- ½ lb. asparagus, sliced on the diagonal
- ½ lb. ham, diced (optional)
- ½ cup grated Parmigiano Reggiano
Crack eggs into a large bowl and whisk with the half & half, 1 tsp. salt, a few grinds of pepper and the thyme. Whisk until eggs are just frothy. Set aside. Heat a cast iron pan on medium high heat. Add olive oil, mushrooms and a sprinkle of salt and sauté 3-4 minutes. Add asparagus and cook an additional 2 minutes. If using ham, add it to heat through.
Turn broiler (or place in oven if you do not have broiler) on to pre-heat. Pour egg mixture over vegetable and ham mixture and gently stir with a heatproof rubber spatula. Cook, using spatula to pull eggs away from sides towards the middle, allowing uncooked egg to run underneath, until almost set, about 6 minutes. Sprinkle with Parmesan cheese. Heat broiler and place frittata under broiler for about 3 to 6 minutes or until puffed up and set in the middle. You can carefully insert a knife into the center to see if eggs are set. The knife should be dry when you remove it. Remove from oven and let rest 5 minutes. Frittata should have pulled away from the sides of the pan but you can also loosen the edges with the spatula. Slice into wedges to serve. Delicious with a simple salad, toast and jam.
Note: The combinations are endless and the results, delicious! Try making one with sausage and peppers and topping it with a nice marinara sauce or a combination of leftover chicken, goat cheese and cherry tomatoes and serve with fresh basil pesto. Frittata is an excellent means to use what you have on hand and is a great meal any time of day and is great eaten hot or at room temperature.
Cooking Time: 15 minutes
- 5 oz. Baby spinach leaves (about 5 cups)
- 1 pint strawberries, washed, hulled and sliced
- 1 Tbls lemon juice or champagne vinegar
- 2 tsp. honey, dissolved in the lemon juice
- 12 mint leaves, chopped
- 3 Tbls. extra virgin olive oil
- kosher salt
- freshly ground pepper
- ½ cup almonds, toasted and chopped
Place spinach in a medium large serving bowl and top with strawberries. In a pint jar, add lemon juice, honey and a ½ tsp. of kosher salt. Place lid on jar and shake to dissolve the honey and salt. Add mint, olive oil and a few grinds of pepper. Shake vigorously to emulsify. Taste and adjust seasoning with salt, pepper and lemon juice or vinegar. Pour dressing on spinach and gently toss to coat the leaves evenly. Garnish with almonds and serve. Fresh goat cheese would be a great addition.
Small space tip: Always keep a small jar with lid handy. You’ll find it has multiple uses for mixing to storage.