Frittatas are hands down one of the most versatile (and underrated!) foods around.
Breakfast…perfect. Brunch…even better. Lunch…absolutely. Dinner….when you’re hungry and the fridge is practically empty, it’s a total savior!
And it still gets better…it’s just as easy to make this fluffy egg dish for one as it is for ten. It just takes a few more eggs and a bigger pan.
I like to think of the frittata as the omelette’s less fussy, easy going, up for anything cousin. Omelettes take a little more precision and care. Not frittatas.
All you need are a few eggs, a splash of milk and any veggies or meat you have hanging out in the fridge. You’ll also need an oven safe pan (I prefer to use cast iron, you can also use stainless steel….if you do I suggest using a little bit more oil). And there you have it.
Today I’m on Greatist sharing the recipe for my favorite springtime frittata….asparagus and goat cheese. Whip it up for a quick dinner, breakfast this weekend or a no-fuss Easter brunch, either way it’s sure to be a great meal.
Head over to Greatist to get my recipe for Asparagus and Goat Cheese Frittata!
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