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~
- 4 eggs, at room temperature
- 1 cup 2% milk (if you like, sub in some cream for a bit of luxury)
- Large pinch Kosher salt
- Few grinds freshly ground black pepper
- 1/4 - 1/3 cup cooked asparagus, chopped into pieces
- 2 - 3 slices deli ham, torn into pieces (cut if you prefer)
- 1 - 2 TBSP grated Parmigiano Reggiano
- 2 - 3 TBSP ricotta cheese
- Few small cherry tomatoes
- Set your oven to 375°.
- In a medium sized bowl or measuring cup, whisk together the eggs and milk, season with salt & pepper, set aside.
- Butter or spray a 9-inch pie plate or similar pan. Scatter over the asparagus, ham and cheese. Slowly pour over the egg & milk mixture. Dollop in small spoonfuls of the ricotta, then add a few cherry tomatoes.
- Bake for approx 30 minutes, until puffed, golden and a paring knife inserted in the center comes out clean.
- Remove from oven and let cool for a few minutes. Cut into wedges and serve with a green salad.
- Can be served hot, warm or at room temperature.
- Tip: you don't need to add cream, but don't use skim milk - you do need some fat content.