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Day 58: Tomato and Asparagus Frittata with Roasted Potatoes

I swear, if you write out what you make for dinner, it always sounds fancier than it actually is.

We had the day off taping, which isn’t to say it wasn’t a crazy day, but at least I was with W and around home for a lot of it. Since we’ve been making an average of 8 recipes per day (with several takes per recipe) I swore I wasn’t going to cook today. But then trying to decide what sort of take-out to get got to be too much work, and I realized that I had a bunch of asparagus going quickly downhill in the fridge.

I know I’ve said this of many dishes before, but frittata truly is the easiest, fastest meal you can make using whatever there is in the fridge. Provided you have eggs, of course.

I drizzled the asparagus with oil and got it started in a 400 F oven for about 10 minutes while I chopped up a couple of tomatoes and potatoes (unpeeled, of course). Heated up my skillet (are you getting tired of seeing my cast iron skillet yet? it’s the best for frittata) with another slick of oil and quickly tossed the tomatoes about in it. I just like cooking off a bit of the excess juice, so that they don’t make the eggs runny. Some garlic would have been good, but I was too lazy to peel it.

I took out the asparagus and added it to the pan, put the potatoes on the sheet, drizzled with oil and popped it back in the oven. Whisked 3 eggs and 2 whites with a bit of milk (liquid creates some steam, which makes your eggs fluffier) and poured it over the veg in the pan. Once the edges started to set but it was still wet on top and in the middle, I scattered some cheese overtop – any kind would work – some crumbled feta or goat cheese stirred into the eggs would have been fantastic – and popped it into the oven right beside the potatoes.

Everything was done in about 20 minutes, and as a bonus we’re set up for some cold frittata sandwiches on toast for lunch tomorrow.


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