We'll admit it -- here at Everyday Food, we're very egg-centric. Poached, fried, scrambled, or boiled, we just can't seem to get enough of this protein-laden wonder food. So here's what we can't wrap our heads around: how did such an awesome ingredient become pigeon-holed into a breakfast-only food? It's time to stop this madness.
Today's recipe for a wonderfully light and fluffy frittata is as tasty at room temperature as it is warm, which means it's an ideal dish to serve at your next picnic or outdoor lunch. Served with lightly dressed greens -- or a bacony potato salad -- this simple meal will add an elegant touch to your next picnic.
Want to get your whisk on? First, shop for these ingredients:
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 8 large eggs, lightly beaten
- 1/3 cup chopped chives
- Coarse salt and ground pepper
- 1/2 cup ricotta
- 1 bunch asparagus (about 1 pound), trimmed