A plate featuring a colorful vegetable omelet, crispy bacon, and orange slices.

The Perfect Frittata for Spring or Summer

I started making frittatas specifically to use my fresh asparagus, though any vegetables will do. After the asparagus season ends I switch mostly to zucchini. Although I like to use shallots, I also experiment with onion types. And the tomatoes are optional, but add a pleasant contrast.

Unlike an omelet, made entirely on the stove top, a frittata starts on the stove top and then goes into the oven to "set". So you need an oven-proof skillet, preferably cast iron.

For one person: 3 eggs and a #3 or 5" skillet For two people: 5 eggs and a #5 or 7" skillet For four people: 10 eggs and a #6 or 9" skillet

Ingredients:

Olive oil
Asparagus (remove woody ends and cut quite small) or zucchini (cut in thin half-rounds): Enough to cover the bottom of the pan
Shallots or other onion, diced (Enough to sprinkle between the vegetable, to taste)
Tomato, diced (3-4 cherry tomatoes, half of a large tomato)
Chives, fresh if you have it
Chervil if you have it, or parsley
Cheese: cheddar or swiss, grated or sliced

Directions:

Heat oven to 350 degrees.

Beat the eggs with a whisk, adding about a tablespoon of chives and a pinch of kosher salt.

Chopped green vegetables are sautéing in a cast iron skillet with a red spatula.

Line the bottom of the skillet with olive oil and heat on medium heat. Add the asparagus/zucchini and saute. Sprinkle with chervil or parsley. When soft, add shallots, after about another minute add tomato just before the eggs.

A colorful vegetable omelette cooking in a cast iron skillet on a stovetop.

Keeping the heat on medium, pour in the eggs. As the bottom sets, gently lift the edges and let the uncooked egg flow under. Do this over and over, moving around the pan, until there isn't any egg to easily pour. Turn off the stove and move the skillet to the oven.

A red spatula lifts a partially cooked omelet with vegetables in a cast iron skillet on a stove.

As soon as the middle is set, add some cheese and put back under a low broiler, from a middle shelf. As the cheese melts, the frittata will puff up just a bit, and it is time to take it out.

The larger the skillet, the longer it will take to fully set in the oven. The smallest size will be only about 3 minutes while the largest size will be over 5 minutes.

A plate with a cheese and vegetable omelet, crispy bacon, and orange slices, accompanied by cherry tomatoes.

I serve it with bacon or local sausage on the side, and a slice of orange, some fried potatoes if I feel fancy. Of course you could easily add crumbled fried sausage in the frittata!

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