You gotta frittata

Fresh. Healthy. Simple. Summer. It's time to whip up a frittata.

My frittata creation / Photo by Deborah Lynch

It’s summer – people want to play outside after work, but also want to eat more healthily and enjoy summer’s bounty of fresh produce. In just a few minutes, even a novice cook can throw together a delicious frittata that can be popped into the oven for a delicious healthy meal.A frittata seems to have originated in Italy or Spain – the word frittata comes from the Italian friggere, which means to fry. A good frittata always begins on top of the stove before being transferred to the oven for roasted deliciousness. Some cultures create a frittata to use up leftovers or to help hangovers. It might be more common as a breakfast food in the United States, but its popularity is moving it to the dinner menu. A frittata can include leftover pasta, or potatoes, or veggies, but it must always have eggs.I make a frittata when I want something tasty and comforting, but don’t feel like spending much time cooking. I throw into it anything I fancy at the moment, but I usually make it to use up fresh vegetables. I eat it together with other sautéed vegetables or a delicious fresh salad. Here’s one of my favorite throw-togethers.

Fresh veggie, ham and cheese frittata

2 Tbsp. extra virgin olive oil1 bunch of thin-stemmed asparagus, chopped in thirds, sautéed1 small head of broccoli, chopped small1/3 yellow pepper, chopped2 small potatoes, shredded2 cloves garlic1 cup chopped ham (I used leftover ham steak, sliced Boars Head baked ham, or prosciutto)1 tsp. Italian seasoning1 big handful of feta cheese (I use Arla Apetina cheese cubes)2 eggs, scrambled with ¼ cup milk, salt and pepper to taste * NOTE: All iron/stainless/calphalon pan (no plastic on it) is needed so it can go from stove top to oven.Preheat oven to 375 F.Sautée asparagus in 1 Tbsp. olive oil, and set aside.Sautée broccoli, pepper, potatoes and garlic in remaining olive oil until lightly browned. Add Italian seasoning.Add some of sautéed asparagus back to veggie mixture. Poor egg mixture over veggies. Allow it to set on bottom, tipping pan to bring eggs to bottom. When it has set, add cheese on top, and remove from burner.Move pan to oven and bake for about 15 minutes until the frittata looks bubbly and lightly browned.* Remember, this recipe should work with any ingredients you enjoy as long as you put an egg mixture over the top to hold it all together. If you don’t have a frittata pan or one without a plastic handle, it can be made only on the stove top by gently flipping the frittata after the bottom is cooked well.