Grub Primavera, frittata style

I suddenly thought of frittatas the other day, and looked at this recipe to get a general idea. Putting the frittata under the broiler at the end seemed essential, but I had no broiler-proof nonstick skillet: the only one I had was an 8″ (too small anyway) and with a plastic handle. [UPDATE: I did indeed have two broiler-proof nonstick skillets: my two Griswold cast-iron skillets, at this point totally non-stick. Would have been perfect. – LG]

The problem with the usual line of nonstick skillets is that the 8″ is really too small for a one-dish meal (for one), and the 10″ is just a shade large. But lo! All-Clad Stainless, my preference, has them now in 9″ and 11″—and the 9″ one would be perfect.

So it arrived, and so:

1 Tbsp EVOO
1 Tbsp butter

Put in the 9″ skillet over med-high heat. (The nonstick surface is an insulator, so you have to turn things up a bit—and that’s also why you can’t brown in a nonstick skillet, thus their niche use.)

1 spring onion, sliced thinly
2 green garlic, sliced thinly

Put the above in the oil with a pinch of salt and sauté at some length: onion and garlic should be soft and wanting to brown. Add:

3 domestic white mushrooms, halved and sliced thick

Cook over med-high heat for some minutes, until mushrooms lose their liquid and are cooked soft.

Stir in:

1/2 cup cooked converted rice

Sauté until rice is hot, then stir in:

1/2 c. cooked chopped red kale
1 bunch asparagus, chopped and steamed

Mix well, then stir in egg mixture: 5 eggs, whipped with fork, to which I added pinch salt, 1/2 tsp ground white pepper, 1 oz shredded Parmesan.

I cooked that on the burner, turning on the broiler as I started, until it was well set, then under the broiler until top is browned and puffy.

Let sit a bit, and very tasty grub. Skillet did a fine job.