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(Pictured above: Tuna, Asparagus and Parmesan Frittata)

Eggs…they’re not just for breakfast anymore! I’m one of those people who can gladly eat eggs at any meal—one of my favorite no-brainer suppers is an omelet with a quick salad or vegetable dish on the side.

A frittata is like an Italian version of an omelet—however, the ingredients are mixed into the egg, rather than folded into the center as a filling. Traditionally, frittatas are cooked first in a pan on the stovetop, then popped under the broiler for a few minutes to brown. At the end of a long work day though, I like to keep things easy—I just bake my frittata in the oven and cook everything in one simple step.

You can pretty much throw anything into a frittata, and they are a great way to use up leftover vegetables or whatever items you have rattling around your refrigerator or pantry. I like using vegetables, since I always seem to have a few stray ones in the fridge. My boyfriend’s Italian mother often added sausage to hers. Canned tuna, cooked potatoes, shredded prosciutto and leftover pasta are also tasty filling ingredients. Basically, it’s all up to you and your imagination (or the contents of your refrigerator).

Here are a couple of simple frittata ideas to try. Hope you enjoy them!

(Each recipe makes 6-8 servings.)

Tuna, Asparagus and Parmesan Frittata

Ingredients:

• 6 large eggs
• 1 cup milk
• Pinch of sea salt
• 1 small (3 oz) can tuna, flaked and drained (I like a good quality Italian tuna)
• 8 cooked asparagus spears, cut into 1-inch pieces
• 1/4 cup shredded parmesan cheese
• Olive oil for the baking dish

Directions:

Preheat oven to 350°F (177°C). Lightly oil an 8-inch baking dish (round or square, it doesn’t matter) with olive oil. Beat the eggs, milk and salt in a large bowl. Stir in tuna, asparagus pieces, and shredded parmesan. Pour into oiled baking dish and bake for 30-35 minutes or until set. Allow to cool for 5 minutes, then cut into wedges and serve.

Tomato, Basil and Asiago Frittata

Ingredients:

• 6 large eggs
• 1 cup milk
• Pinch of sea salt
• 1 cup fresh tomato, chopped and with seeds removed
• 1/4 cup chopped fresh basil (about 10-12 leaves)
• 1/4 cup shredded asiago cheese
• Olive oil for the baking dish

Directions:

Preheat oven to 350°F (177°C). Lightly oil an 8-inch baking dish with olive oil. Beat the eggs, milk and sea salt in a large bowl, then stir in chopped tomato, chopped basil and shredded asiago. Pour into oiled baking dish and bake for 30-35 minutes or until firm. Allow to cool for 5 minutes, then cut into wedges and serve.

(Note: Frittatas don’t have to be served hot…they are often enjoyed warm or at room temperature, so they are also perfect to take to lunch the next day!)

With the recent Easter holiday, many of us now have extra hard boiled eggs in the refrigerator, and making deviled eggs is a great way to use them up. I always think of deviled eggs as a “festive” food, as I associate them with parties, picnics, good times and good friends. My dear friend Stef (who is a good egg) makes a fabulous deviled egg for cocktail parties with pals. But who needs to wait for a party to make deviled eggs? They are fun to make and eat any time.

Food historians say that the deviled egg dates back to early Roman times, when boiled eggs were served with spices poured on top. Classic American deviled eggs are made with a little mayonnaise blended with spicy ingredients such as mustard, cayenne pepper or paprika. (That’s where the “devil” comes from.) However, the name has long been used to describe any sort of stuffed egg, which doesn’t necessarily have to be spicy.

As an alternative to the classic version, I’ve replaced the mayonnaise with Greek yogurt and silken tofu for Mediterranean and Asian inspired deviled eggs. Both ingredients work wonderfully to add moisture and texture to the egg filling, and are a nice change from the traditional recipe.

Greek Inspired Deviled Eggs

(Makes 6 servings)

Ingredients:

• 3 hard boiled eggs
• 2 tablespoons Greek style yogurt (I like Fage)
• 1 tablespoon crumbled feta cheese
• 1 tablespoon chopped black olives
• 1 teaspoon fresh thyme leaves

Directions:

Peel hard boiled eggs and slice lengthwise. Scoop out the yolks and place in a bowl. Using a fork, mash yolks with the yogurt and mix well. Mix in the feta cheese, chopped olives, and fresh thyme leaves. Spoon mixture into each egg cavity. Keep in the refrigerator until ready to serve—they taste even better after the flavors have set in the fridge for a while.

Japanese Inspired Deviled Eggs

(Makes 6 servings)

Ingredients:

• 3 hard boiled eggs
• 2 tablespoons silken tofu
• 1/4 teaspoon miso paste
• 1/4 teaspoon mirin
• 1 tablespoon chopped scallions
• 1 tablespoon shredded crabmeat
• 1 tablespoon chopped re-hydrated shiitake mushrooms
• A pinch of sea salt

Directions:

Peel hard boiled eggs and slice lengthwise. Scoop out the yolks and place in a bowl, then mash yolks with the tofu, miso paste and mirin. Mix in the chopped scallions, shredded crabmeat, and shiitake mushrooms. Season to taste with sea salt. Spoon mixture into each egg cavity. Store in the fridge until ready to serve.

Enjoy!