We tend to grill out a lot in the summer since we don’t have central air conditioning and it seems like a shame to heat the house up with the stove or the oven. I was in the mood for a frittata earlier this week, so we decided to experiment with making an asparagus and onion frittata on the grill, and much to my delight, it turned out perfectly. I used asparagus and onion because that’s what we had, but pretty much any kind of veggie would be great. I’m daydreaming about a tomato and basil variation, and it would also be a great way to use up some of the zucchini that your neighbors pawn off on you this time of year.
So here’s some weekend cooking inspiration. All-told this took about 15 minutes of prep and maybe 40 minutes of cook time, so it requires a little bit of pre-planning before the hungry hordes descent, but it’s easy to start and then sip a tall glass of iced tea while watching your toddler play with his scooter on the patio (vroom-VROOM!), for example.
Here’s what I did:
Put a cast iron skillet on the grill with a little dash of olive oil in it to heat up as soon as you start the grill.
Toss your veggies in olive oil, salt and pepper and throw them on the grill (if they’re big enough not to fall through) or wait until the cast iron skillet is hot and cook them in that. I did one bunch of asparagus on the grill top and about half an onion, sliced, in the skillet. When the asparagus was done (about 5-7 minutes, turned once), I chopped it up and added it to the skillet.
While those are cooking, assemble your other ingredients. 7 eggs makes a nice, fluffy frittata in a 10″ skillet (and happened to be how many I had on hand). Here’s a neat trick: if you bring your eggs to room temperature (or cheat and let them sit in hot tap water for a few minutes before you break them) they won’t stick to your skillet. It’s the cold egg+hot skillet combo that makes cooking eggs in cast iron skillets messy to clean up.
For the egg mixture, I scrambled the eggs with some fresh herbs from our garden (a little sprig of dill, oregano and thyme, but you could use pretty much any kind of herb you have on hand and it would be good), plus about a cup of shredded cheese (I think I used cheddar, but to be honest it was an unlabeled knob that’s been sitting in our fridge for a little while, so it’s hard to say exactly what it might have been), a good-sized splash of cream for richness and salt and pepper.
Once the onions were cooked through and the asparagus was hot I whisked the egg mixture together and poured it into the skillet to cover the veggies, then I closed the grill lid and pretty much ignored it for about half an hour while I was entertained by this little guy:
Here’s what it looked like to start:
What are you cooking this weekend?