Only about 10% of Americans eat at least five servings of fruits and vegetables each day. Each serving is about 1/2 cup. Frittatas are a great way to get an extra serving for breakfast, lunch, or dinner.
I found some leeks and fresh asparagus at my hospital’s farmers’ market and, at the time, didn’t quite know what I was going to do with them. A frittata for a weekend breakfast turned out to be a good choice.
A friend of mine is an expert with frittatas. She has one of those two-sided non-stick frittata pans which I think is her favorite kitchen thing. She also suggests using a mix of whole eggs and egg whites — like 5 whole eggs and three whites for a four-serving frittata. That will keep the fat and cholesterol levels down a little without sacrificing flavor and texture.
Of course, the nutritional analysis can be controlled by what you add to the eggs. Many recipes call for a lot of cheese and say things like “Goats commonly graze on the steep coastal hillsides in Liguria.” You can use just a little cheese and still have great results.
I don’t have a frittata pan so I use a 12-inch oven-proof skillet for 4 eggs or a larger skillet for a four-serving frittata. After the eggs are initially set, I use the broiler for a few minutes.