I think it was a combination of the Portuguese tart I tasted earlier today, and, when deciding on a lunch spot with my visiting friend I said …“I could eat breakfast at any time”, the idea for this recipe took shape.
A few hours later and I’m at home, reaching into the fridge for some leftover grilled asparagus and wondering just what to call what I used to make & eat as quiche, but now am about to make… without the pastry crust. Thinking of frittata but not wanting the bother of the usual stove top start, I thought I’d make what would essentially be a crustless quiche. Hmmm… not liking the sound of that, I decided on oven frittata. It clearly shows that the stove top would get a miss and there would be no pastry involved. Tasty. Light. Gluten free.
If you’re looking for something light & delicious that really showcases fresh vegetables, this oven cooked frittata should be in the top 10 of your go-to list! A great excuse to eat eggs at any time of day, and a good reason to use the soon-to-be abundance of fresh, local vegetables & herbs.
The oven baking makes it very light and fluffy, while the neutral egg background perfectly showcases the ingredients. In essence, it had turned into exactly what I pictured, and wanted. Gotta love when that happens! Toss some salad greens while the frittata is cooling, and pour a glass of crisp white wine. Buon appetito~