If you ask Chefanie her favorite thing to cook, she'll answer "breakfast." Breakfast or brunch is a leisurely meal enjoyed on days when emails & people don't require immediate responses. Ah. Frittatas, like this one, are the perfect vehicle to use leftovers, not to mention absolutely delicious. You can substitute the vegetables used here with whatever is in season: corn in summer, squash in fall, mushrooms in winter.
• 5 large eggs
• 1 bunch of asparagus, trimmed with pesky white ends removed
• Olive oil
• 1 cup frozen peas
• Gruyère, grated
• Preheat oven to 400.
• In a small bowl, whisk eggs with salt, allow to sit for at least15 minutes. (Fact: proven by our friend & hero Kenji, pre-salting eggs helps them retain their moisture & tenderness.)
• Cut asparagus into 1 inch pieces.
• In a casserole large enough for your asparagus, lay asparagus flat.
• Pour oil across until well coated & mix around casserole thoroughly.
• Sprinkle with salt
• Roast in oven for 10 minutes, or until a sharp knife cuts through thickest point of asparagus effortlessly.
• While asparagus are in oven, add peas to a small pot of boiling water with salt, boil for 1-2 minutes & strain.
• Add cooked vegetables to a medium-sized non-stick pan, once warmed pour egg mixture over. Add a big handful of gruyère.
• Allow everything to sit for 2 minutes on low flame.
• Place pan in oven to bake for 20 minutes.
• Remove frittata from oven & plate in full format to serve family-style.
25 minutes active time, 50 minutes total time. Serves 2.