THE FIX: ASPARAGUS, HAM, MUSHROOM, AND GOAT CHEESE FRITTATA

Ciao'd while sipping limoncello made by my British friend (British!), Susan. 

This frittata, bursting with spring flavors, is a super easy solution for brunch, lunch, or dinner. Add a green salad and crusty bread and the meal is complete. Omit the ham for a vegetarian version.

Serves 4

3 tablespoons olive oil
8 ounces fresh mushrooms (any variety you like), thinly sliced
10 asparagus spears, cut into 1/2-inch pieces
1 cup diced ham
8 large eggs
1 tablespoon chopped fresh thyme leaves
4 ounces goat cheese, crumbled

Preheat the broiler. In a 12-inch ovenproof or cast iron skillet, heat the olive oil over medium heat. Add the mushrooms and cook until soft, about 5 minutes. Toss in the asparagus and ham and cook until the asparagus is bright green and barely tender, about 5 minutes. Season with salt and pepper, to taste. 

While the vegetables are cooking, in a medium bowl whisk the eggs and thyme. Stir in the goat cheese and salt and pepper, to taste. Reduce the heat to medium-low. Pour the egg mixture into the skillet; do not stir. Cook, undisturbed, until the eggs have set and thickened and only the surface is runny,  about 5 minutes.

Put the skillet under the broiler (about 4 inches from the heat) and cook until the center is set and the top is golden, 2 to 3 minutes. Remove the frittata from the oven and let it rest 5 minutes before serving. Loosen the frittata with a spatula and slide onto a plate. Cut in into wedges. Serve the frittata hot or at room temperature. 

4 PM FIX: BROCCOLI AND SAUSAGE FRITTATA (A SANE DISH FOR AN INSANE HOLIDAY WEEK)

Ciao'd while watching Lunes Noche Football. From Mexico City. Viva! 

RECIPE

BROCCOLI SAUSAGE FRITTATA

Similar to a crustless quiche or a Spanish tortilla, the egg-based Italian frittata is a delicious canvas for vegetables, cheese, and meats. It’s the dish that keeps on giving. Enjoy a slice of warm frittata for breakfast. Slice a wedge and make a sandwich with crusty bread for lunch. Pair it with a simple green salad for a light supper.  The latter is just the ticket during the hectic holidays.

8 large eggs
¼ teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
1 tablespoon extra-virgin olive oil
¾ pound sweet Italian sausage links, casings removed
3 cups broccoli florets
1 tablespoon chopped fresh basil
1/3 cup grated Parmigiano-Reggiano cheese

Preheat the oven to 375°F.

In a large bowl, beat the eggs with the salt and red pepper flakes.

In a medium cast-iron or nonstick ovenproof skillet over medium-high heat, heat the oil. Add the sausage and cook, breaking it up into chunks, until browned and cooked through, 6 to 8 minutes.

Add the broccoli and red pepper to the skillet and cook until the broccoli is crisp-tender, 3 to 4 minutes. Add the egg mixture and basil and cook over moderately low heat until set around the edge, 3 to 4 minutes. Sprinkle the frittata with the cheese.

Transfer the skillet to the oven and bake until the center is set, about 10 to 12 minutes. Serve warm or at room temperature.