From the Ubereater Kitchen: 3 Cheese Frittata with Asparagus and Balsamic Butter Mushrooms

As I work simultaneously on my new installment focused on some of the best Grandma Pie I've had in the city (on the UES no less!), I thought it proper to remind all you Eager Eaters out there that the very essence of Ubereating need not thrive simply in the dining room of others. The restaurant may tantalize the palate, but the home kitchen inspires it.

Philosophical mumbo jumbo aside, I recently made one of my favorite weeknight dinners - Frittata - easy, cheap, and as flavorful as you want it to be. Particularly here, mine boasted a trio of cheeses comprising Monterey Jack, White Cheddar and freshly grated Pecorino Romano. The addition of chopped asparagus and balsamic-butter braised white mushrooms would bring things to another level.

As is true with any Frittata, when it comes to incorporating veggies, it imperative you cook them almost all the way before mixing into the beaten egg. Otherwise you compromise both the texture of the vegetable and the flavor of the Frittata itself.

Needless to say, Frittata is most certainly a method more than a recipe. Do recipes even exist anymore, other than for baking? Quite simply, combine beaten eggs (mine uses 10 eggs) with properly pre-cooked veggies and diced cheese - mix thoroughly and cook in a 12in pan, constantly making sure the sides and bottom aren't sticking.
Once you're eggy masterpiece is beginning to rear it's beautiful head, and you think it's fairly set on its bottom, shove that baby under the broiler for about 8-10 minutes closely monitoring its ever advancing char on the top. This finishes the cooking process and allows you to revel in the the glory that is watching your once slimy, eggy mess transform into a slighly firm, and undoubtedly proud structure of salty, savory deliciousness.

Frittatas make a pedestrian, the egg, into a patrician of the highest order.

Making a Frittata is really more art than science. There is saying I once heard: "There are two kinds of people in this world - those who can cook eggs, and those who grew up eating omeletes that taste and feel like construction-boot shoe leather."

So so true.

This is the world we live in today.

Nothing a well seasoned Frittata can't fix.