Every time I hear the word frittata, I can only picture it in Harrison Ford’s voice in Morning Glory, a movie about a morning talk show. If you don’t know what I’m talking about click here and go to the 2:35 mark.

Anyway, I had a bunch of asparagus and mushrooms that needed using up, and I had a lazy morning one day. So, I decided to make myself a frittata. I used my cast iron skillet, and also baked the eggs in the oven to finish them off, but you don’t have to.

The beauty of a frittata is that you can it using any ingredients you have in the house: vegetables, meat, cheese. You need cheese. You really do.

The vegetables of any frittata should be cooked off first, to take off the raw edge, because once the eggs are in the pan, they won’t need long to cook. Make sure your pan stays hot, once the vegetables are cooked, as “this is what makes the eggs really….fluffy.” (Another Morning Glory reference, sorry).

This breakfast dish really doesn’t take very long at all, and the bigger your skillet, the more people you can feet. I portioned this into thirds and ate it over 3 days. But it really is best enjoyed the day that you make it.

Ingredients

3 free range eggs
4 stalks of asparagus
4 medium button mushrooms
feta cheese
salt
pepper
olive oil

1. Preheat the oven to 180°C.
2. Place the skillet over a medium heat, adding a drizzle of olive oil to the pan.
3. Chop your asparagus into small circles, reserving the heads. Roughly chop the mushrooms.
4. Add the asparagus to the skillet, cook for 4 minutes, then remove the heads of the asparagus and set aside. Add the mushrooms to the pan and cook for a further 3 – 4 minutes.
5. In a small bowl, whisk the eggs with salt and pepper. Crumble as much feta as you like into the egg mixture. Pour the vegetables into the egg mixture, combine well, then add back into the hot skillet.
6. Place the asparagus heads on top of the egg mixture, and cook for 1 – 2 minutes.
7. Then put the skillet in the oven and cook for 7 – 8 minutes, until the top starts to brown. If you don’t have an oven, simply cover the pan and cook until the eggs are cooked all the way through (about 5 – 6 minutes). Serve immediately.