Asparagus Frittata

 

½ pound cooked asparagus, cooked (boiled is fine)

1 medium red potato, sliced and cooked

3 tablespoons olive oil, divided

1 small onion, peeled and diced

8 eggs

¼ cup milk or light cream

¼ cup grated Parmesan cheese

teaspoon salt

teaspoon black pepper

 

Preheat the broiler. Place a rack at least one level below the top

  1. To cook the asparagus, first snap off, and dispose of, the stiff ends of the stalks. Either steam the asparagus for 3-4 minutes, until it’s almost cooked through, or roast it at 425° until it’s almost cooked through, approximately 4-5 minutes. Set aside to cool. You can do this one day ahead
  2. To cook the potatoes, slice them thinly, cover with water, and bring them to a boil. Simmer for 4-5 minutes, or until almost cooked through. Set aside to cool. You can do this one day ahead
  3. Heat an oven-ready skillet (such as cast iron) over a medium heat. When it’s hot, add 1 tablespoon of olive oil, and the onion. Sprinkle with salt and pepper, and sauté for 5-8 minutes, or until the onions have softened. Remove from the pan and set aside
  4. In a large bowl, beat the eggs, milk, cheese, and ½ teaspoon of salt, and ¼ teaspoon of pepper
  5. Add the remaining 2 tablespoons of olive oil to the skillet. To test if the pan is hot enough, drop a bit of the egg mixture into the pan. If it sizzles, mix the onions, asparagus, and potatoes into the eggs, and add this into the pan
  6. As the egg starts to cook, gently pull the cooked egg away from the side of the pan, with a rubber spatula, and tip uncooked egg into that opening. Reduce the heat to low, and place a lid on top of the skillet. Cook for 5-10 minutes, or until there’s just a thin layer of uncooked egg on top. Check the eggs during this last step. If they appear overly browned, repeat the step with pulling the egg away from the side of the pan with the spatula, and tip the egg mixture into the opening
  7. When there’s just a thin layer of uncooked egg on top, remove the cover, and place the pan under the broiler. Let it cook for 1-2 minutes, or just until the top sets
  8. Allow the frittata to cool for at least 5 minutes before sliding it out of the pan
  9. Serve hot, room temperature, or cold

 

Makes 4-6 servings