asparagus and potato frittata
November 19, 2013 § 57 Comments
With only two breakfast posts on this blog (dutch baby! and finnish strawberry pancake) I decided to post some of our favorite weekend morning meals. I had asparagus in the refrigerator, however, as you can imagine just about any vegetable may be used. Keep in mind this recipe is for a very large frittata, enough to serve six people. Good choice if you are expecting guests for breakfast during the holidays…
- 3 russet potatoes, scrubbed and quartered
- 1 1/2 cups stock of your choice
- 1/4 cup olive oil
- 1 bundle of asparagus, trimmed and sliced into 1 inch length
- 1 small red onion, thinly sliced
- 8 large eggs
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
Place the potatoes and broth in a large ovenproof skillet. Bring to a boil and simmer for 10 minutes, until almost all of the stock has evaporated and the potatoes are tender.
Add olive oil, asparagus and onion to the potatoes and cook over medium heat for a couple of minutes, turning to to coat well with oil. Reduce the heat to medium-low and cover the pan, cook for 3 to 4 more minutes, or until the asparagus has become tender.
Turn on your broiler…
Beat eggs with half the parmesan, a little salt and pepper and pour it over the vegetables. Cover and cook over medium until the eggs stiffen on the bottom. Sprinkle remaining parmesan over frittata and place under the broiler. Keep an eye on it and remove when the top is golden and the eggs are set throughout, approximately 5 minutes.
Let cool slightly before slicing.