Frittatas are not just for lunch. If you are looking for dinner in a pinch, these eggy dishes can be prepped in minutes, making use of the contents of your veggie drawer, or even last night’s leftovers, for inspiration.

A frittata is a light and fluffy baked egg dish, a hybrid of an omelet and a quiche. It is crustless and requires baking in the oven. Simply saute your vegetables first, then add an egg and cream mixture enriched with cheese for flavor and richness.

Ground sausage, cubed pieces of ham, even leftover chicken can be added to the mix for a meatier frittata. Or keep it light and green with vegetables, such as broccoli, spinach or, in the case of this recipe, asparagus. Asparagus is available throughout the summer. While it’s tempting to throw the spears on the grill or steam them with lemon, they are a great addition to egg dishes. They also make for a lovely presentation.

Choose nutty or sharp melty cheeses, such as Parmesan, Gruyere or cheddar, to add flavor and oomph to the dish. After all, if you are adding the cheese, you should be able to taste it. Sauteed onions or leeks sweetly balance the earthy greens.

A frittata can be made in advance and served warm or at room temperature, which is conducive to a sweltering day. If you have a cast-iron skillet, you can even cook it on the grill to keep the heat outdoors.

Asparagus Frittata

Prep time: 15 minutes

Baking time: about 25 minutes

Yield: Serves: 4 to 6

12 ounces asparagus, medium-thin thickness

8 large eggs, room temperature

1/2 cup heavy cream (or 1/4 cup whole milk plus 1/4 cup heavy cream)

2 to 3 ounces Gruyere cheese, grated

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon unsalted butter

1 tablespoon olive oil

2 medium leeks, white and pale green parts thinly sliced and rinsed

2 tablespoons finely grated Parmigiano-Reggiano cheese

Fresh herbs for garnish, such as thyme, mint or chervil

Preheat the oven to 375 degrees.

Snap off the tough ends of the asparagus and discard. Trim the asparagus tips to 3 to 4 inches in length and set aside. Chop the trimmed stalks.

Lightly whisk the eggs in a medium bowl, then whisk in the cream, Gruyere, salt and pepper.

Melt the butter with the oil in a large ovenproof skillet over medium heat. Add the leeks and saute until soft without coloring, about 2 minutes. Add the chopped asparagus stalks and saute until bright in color, about 1 minute more.

Pour in the eggs and gently stir to evenly distribute. Carefully arrange the asparagus tips in a spoke pattern on the eggs without submerging. Sprinkle the Parmigiano cheese over the top.

Transfer to the oven. Cook until the frittata is set and golden in spots, 20 to 25 minutes. It will puff up while baking, then set as it cools. Serve warm or at room temperature garnished with fresh herbs.

581-7500

CAPTIONS AND CREDITS

If a piece of furniture could have a passport, ours would be a frequent flyer. Our table has moved with us to five countries and weathered numerous house moves. If it were a child, it might need therapy. Ironically, it's provided my family with all sorts of necessary therapy to ease our globetrotting life. It's given us a gathering point and safe haven, rooting us and strengthening our family traditions, while connecting us to new friends and our adopted cultures. When I am asked where I feel is my home, I say it's wherever my kitchen table is.

We purchased our farm-style table more than 20 years ago in Ain, France, near the western border of Switzerland, where we lived at the time. It was the first piece of furniture my husband and I purchased together, and quite possibly the best. Rustic and massively constructed from reclaimed oak, it reflected the charm and character of our 18th-century Swiss farmhouse while providing a sturdy nucleus for a family and social life that revolved around food, friends and entertaining. It was warm and intimate enough for two and expansive enough to seat 12. It was a place for morning coffee, girlfriend chats, home office needs and lively dinner parties. When our children entered the picture, it provided a sturdy and forgiving canvas for homework, crafts and tea parties -- nicks, scrapes and spills welcome.

Today our table resides in California, where it continues to be the center of our family and social life. The last move we made was local, an invisible blip on the world map. But even then, we did not stray from our usual moving-in ritual, a tradition born from practice: The kitchen table was the first piece of furniture put in place. Then, amidst the unpacking and the boxes, I prepared a simple and comforting roast chicken dinner -- a nourishing, timeless and reassuring meal that we shared at our table.

There is nothing more comforting than the aroma of a chicken roasting. Cooking a whole bird is quite simple, and can be done in an oven or on a grill. For a complete and nearly effortless meal, arrange the chicken on top of chopped root vegetables in the pan, and let the bird baste the veggies with its juices. While your dinner roasts, you can go about any other tasks at hand, such as unpacking a new house.

Simple Roast Chicken

Active time: 10 minutes

Total time: 1 hour and 30 minutes

Yield: Serves 4 to 6

1 (4-pound) whole chicken, giblets removed

2 tablespoons olive oil

Salt

Freshly ground black pepper

4 large garlic cloves, smashed but still intact (optional)

Handful of fresh thyme or rosemary sprigs (optional)

Preheat the oven to 400 degrees. Rinse and pat dry the chicken outside and inside the cavity with paper towels. Rub the chicken skin all over with olive oil. Generously season the chicken outside and inside the cavity with salt and black pepper. Add the garlic and thyme or rosemary sprigs to the cavity.

Place the chicken in a large cast-iron skillet or grill pan. Roast in the oven, or grill over indirect medium-high heat with the lid closed, until the juices run clear when a knife is inserted in the thigh and the temperature registers 165 degrees without touching the bone, about 1 1/4 hours.

Transfer chicken to a cutting board and tent with foil. Let rest 15 minutes. Carve the chicken and serve with any juices.

Optional: To include vegetables, start with 1 1/2 pounds of your favorite sturdy vegetables in the pan, such as onions, carrots, cauliflower and sweet potatoes. Cut the vegetables in wedges or large chunks and toss with about 2 tablespoons olive oil, salt and black pepper. Spread in the skillet (or grill pan), then nestle the chicken in the center of the vegetables. Stir the vegetables once or twice while roasting to coat with the pan juices.

581-7500

CAPTIONS AND CREDITS

Summer heat calls for little exertion. It invites lazy days lounging under a canopy of shade with icy drinks clinking in perspiring glasses. Simple food, fresh and easy, requiring little preparation, is the way to roll.

Luckily this bountiful season produces an abundance of fresh vegetables and fruit at their peak, stand-alone delicious and requiring little manipulation to enjoy. The tables and stalls are stacked and lined at farmers markets with a cornucopia of fresh delights. If you have a garden, it can be tempting to stand in the middle of it, munch on its goodies and call it lunch.

Fresh corn and tomatoes are two summer headliners. Ears of corn, shucked at the bin, steamed, grilled or boiled, then slathered in butter -- a classic treat. Tomatoes dominate in all their colors and shapes -- heirlooms, Early Girls, cherries and Romas. They're the bright stars of fresh salads, salsas, cool soups and sandwiches. It’s easy to indulge and a refreshingly un-guilty pleasure on a steamy, sultry day.

Sweet tomatoes and corn unite in this refreshing salad, which is delightfully simple and utterly delicious. They are mutually sweet, yet differentiated by the juicy acidity of the tomato and the milky-sweet crunch of fresh corn kernels. Bound together with lime juice and olive oil, streaked with quick-pickled red onions, the peppery bite of poblano and earthy parsley, each bite is juicy, cool and balanced.

Summer Corn and Tomato Salad

Active time: 15 minutes, plus soaking time

Total time: 45 minutes

Yield: Serves 4

1/2 small red onion, thinly sliced

4 tablespoons fresh lime juice, divided

2 ears corn, husked

1 pint cherry or grape tomatoes, halved

1 poblano pepper, stemmed, seeded, diced

1/4 cup chopped Italian parsley leaves

2 tablespoons extra-virgin olive oil

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

Freshly ground black pepper

Place the onions in a small bowl with 2 tablespoons lime juice. Stir to coat. Let stand at room temperature for 30 minutes. (This step softens the sharpness of the onion.)

Shuck the corn and remove any silky strings. Cut the kernels from the cobs and place in a bowl. Drain the onions. Add the onions, tomatoes, pepper and parsley to the bowl.

Whisk the remaining 2 tablespoons lime juice, olive oil, cumin, salt, and a generous grind of black pepper in a small bowl. Drizzle over the salad, stir to combine, and taste for seasoning.

581-7500

CAPTIONS AND CREDITS