ASPARAGUS AND POTATO FRITTATA
Steps:
- Cut or snap off the tough ends from the asparagus and place the spears on a steamer rack over boiling water. Cover and steam until tender, about 2 minutes. Remove from the steamer and cut into 1-inch lengths. Set aside. In a large nonstick sauté pan over medium heat, warm 3 Tbs. olive oil. Add the green onions and sauté until soft and translucent, about 4 minutes. Add the potatoes, the 1 tsp. salt, tarragon and pepper and sauté until the potatoes glisten, about 3 minutes, adding the remaining 1 Tbs. oil if needed to prevent sticking. Cover and cook until the potatoes are nearly tender, 6 to 8 minutes. Uncover, increase the heat to high and cook, stirring constantly, until the potatoes are browned, 7 to 8 minutes. Stir in the chives and asparagus and remove from the heat. Preheat an oven to 375°F. In a nonstick fry pan or ovenproof sauté pan over medium-high heat, melt the butter. Meanwhile, in a bowl, whisk the eggs until blended. Stir in the pinch of salt and the Parmigiano-Reggiano cheese and season with pepper. Pour the eggs into the hot pan. Stir gently in the center and, using a fork or spatula, carefully lift the edges and gently push the eggs to one side of the pan, tilting the pan slightly to allow the uncooked eggs to flow underneath. Cook until thickened, 3 to 4 minutes. Spread the vegetables evenly over the eggs. Sprinkle the Swiss cheese on top. Transfer the pan to the oven and bake until the eggs are set and the cheese melts, about 15 minutes. The cooking time will depend on the size of the pan and whether the vegetables are still hot. Remove from the oven and let stand for a few minutes, then cut into wedges and serve, garnished with watercress sprigs and chive blossoms. Serves 8 to 10. Adapted from Williams-Sonoma Lifestyles Series, Brunch Entertaining, by Janeen Sarlin (Time-Life Books, 1999).
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #omelets-and-frittatas #breakfast #main-dish #potatoes #vegetables #easy #beginner-cook #holiday-event #low-fat #spring #vegetarian #dietary #seasonal #low-saturated-fat #low-calorie #low-carb #low-in-something #asparagus #brunch #number-of-servings
You'll also love
Sohel Miah
[email protected]This is the best frittata recipe I've ever tried. It's easy to make and it's always delicious.
Kwang Sun
[email protected]This frittata is a great freezer meal. I make a double batch and freeze half for later.
Kelvinlegend
[email protected]I made this frittata for a potluck and it was a huge hit. Everyone loved it.
Maya Weatherspoon
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids love it!
Ikram Sarwar
[email protected]I'm not a fan of asparagus, but I loved this frittata. The potatoes and eggs were cooked perfectly.
Kelvin Ikechukwu
[email protected]This frittata is a bit time-consuming to make, but it's worth it. It's a delicious and impressive dish.
Bhejai Kove
[email protected]I've made this frittata several times and it's always a success. It's a great way to use up leftover vegetables.
Viral 999
[email protected]This frittata is perfect for a brunch or lunch. I like to serve it with a side of fruit salad.
Ch Omar
[email protected]I'm a vegetarian and I love this frittata! I use tofu instead of eggs and it turns out great.
Amani Samingoen
[email protected]This is my new favorite frittata recipe! It's so easy to make and it's always a hit with my friends and family.
Khaya Balthafa
[email protected]I followed the recipe exactly and the frittata turned out really dry. I'm not sure what went wrong.
Denyella Patterson
[email protected]The frittata was a bit bland for my taste. I think I'll add some more salt and pepper next time.
Janak Karki
[email protected]I added some chopped ham to this frittata and it was delicious! It was a great way to use up leftover asparagus and potatoes.
Lily Marchetti
[email protected]This was a quick and easy recipe to follow. I used baby potatoes and they cooked perfectly in the time given. The frittata was a hit with my family.
Joseph Korletey
[email protected]I'm not usually a fan of frittatas, but this one was really good. The asparagus and potato were nicely browned and the eggs were fluffy. I'll definitely be making this again.
My Cosplxymania666
[email protected]This frittata turned out amazing! The combination of asparagus and potato was delicious, and the eggs were cooked perfectly. I served it with a side salad and it was the perfect meal.