We made a version of frittata based on our pantry: leeks, asparagus, bell pepper, and mushrooms. First, preheat the oven to 425. Take out two rimmed baking sheets. Wash and dry 6 asparagus spears, ½ bell pepper (we prefer any color but green), and 8 oz (about 8-9) cremini mushrooms. Cut the asparagus into 1.5-2″ long diagonals and the bell pepper into vertical strips (about ½” wide). Toss together with 2 tsp robust olive oil, ¼ tsp salt, and 1/8 tsp Aleppo or marash pepper. Place onto a baking sheet. For the mushrooms, remove stems and cut mushroom caps into ½” slices. Toss with 2 tsp olive oil, ¼ tsp salt, and 1/8 tsp marash pepper. Load onto a separate baking sheet; this is because mushrooms often leak liquid while roasting and take a different amount of time to roast than asparagus/pepper). Place the two baking sheets into the oven. Roast at 425 until roasted (about 20 mins for asparagus/pepper and 17 mins for mushrooms). Remove from oven and set aside in a medium mixing bowl (to let roasting juices collect). Reduce oven temp to 400. Second, mix 8 large eggs with ½ cup milk, then add 2 Tbsp each minced parsley and dill. Third, heat 1 Tbsp olive oil in a cast iron pan on medium, then add 2 leeks (white only), halved and sliced into ½” half-moons. When leeks are lightly browned, add ¾ cup cooked jasmine rice and continue sauteeing. Fold in the roasted vegetables and their juices. Sprinkle 4 oz shredded cheddar evenly over the mixture, then pour the egg mixture overtop. Drizzle olive oil along the perimeter of the frittata; using a rubber spatula, separate the egg mixture from the inner rim. Continue cooking on medium-low for 6 mins. Fourth, place the frittata in the oven at 400. Bake for 12 mins. Place under broiler for a few mins to lightly brown the top. (June 2020)
Version 1: For roasted vegetables, we used ½ yellow bell pepper; 1 cup frozen, cubed butternut squash; and 8 oz cremini mushrooms. For the cast iron pan, we sauteed 1 large shallot (thinly sliced crosswise) and then added 6 oz fresh baby spinach and ¾ cup cooked jasmine rice. For the 8 eggs, we added ½ cup milk and a few dashes hot sauce (Chilula sauce). To avoid the oven from smoking, we used only canola oil (not olive oil). (July 2021)
Cooking Adventures 