Here’s another can’t miss, one-pan main dish that I whip up at least every other week as a savory and satisfying dinner. It takes less than 20 minutes start to finish, and combines the best of a velvety, smooth breakfast omelet with the lightness and “pouf factor” of a proper souffle, along with the crispiness and hardiness of a well made frittata. Like most things I’ll share, there really isn’t a set list of ingredients to use, or precise measurements to worry about…it’s all about simplicity of technique and presentation, and pairing the few good ingredients we always keep in our fridge, freezer and pantry, with whatever is fresh from the garden or market.
Broccoli, asparagus, spinach and ricotta cheese
Try this veggie-heavy version featuring spinach, broccoli and asparagus with a little fresh ricotta cheese and a dab of the pesto we always keep on hand. Start it on the stove top and finish in the oven and you’ll see why I call this the omelet-souffle-frittata. It’s ready in less than 20 minutes, which gives you just enough time to toss a quick salad, toast up some nice bread and crack a bottle of wine. It’s a complete meal and makes for a very simple and elegant dinner on a dime.
Veggie & Cheese “Omelet-Souffle-Frittata” for Two
Ingredients:
- 5 fresh eggs (3 whole eggs, plus 2 whites)
- 1/4 cup milk (reduced fat is fine….whole or half & half is even better)
- 2 tablespoons extra virgin olive oil
- 1/4 cup broccoli florets (we buy broccoli crowns)
- 1/2 cup wilted spinach (sauteed fresh, or frozen and squeezed dry of excess liquid)
- 1/4 lb asparagus (about 6 medium spears, tough ends removed and cut into 1″ pieces)
- 1/4 cup ricotta cheese
- 1 tablespoon pesto
- Salt and pepper
Directions:
- Preheat oven to 350 degrees
- Whisk 5 eggs and milk until frothy. Room temp eggs are best, and the extra whites add lightness and give the dish its souffle character
- Heat ovenproof skillet (metal handle) on stove top over medium heat- non stick is great but a seasoned cast iron is tops
- Add olive oil to coat pan well and add egg mixture
- Shake and stir skillet vigorously for 1-2 minutes until eggs just start to take shape – like making an omelet
- Sprinkle broccoli, spinach and asparagus, and dollop ricotta cheese. Top with pesto, salt and cracked pepper
- Place in oven and bake for 10-12 minutes, or until omelette is set, the top has risen (this is the souffle part), and the sides are crispy ( the frittata part) – try not to open oven during cooking or souffle will deflate
- Remove from oven, admire your creation (the poufed souffle will only last for about 15 seconds, but it’s very dramatic!)
- Let set, cut in 1/2 and serve with toast doused with good olive oil and a lightly dressed salad.
Right out of the oven
Making this dish, is like making a pizza…there are so many ingredients that work, so experiment and find a winning combo of your own.
Other Great Combos:
– Prosciutto, arugula and mozzarella
– Sauteed mushrooms, peas, chedddar and bacon
– Roasted peppers, Monterey Jack and pepperoni
