Asparagus Frittata

Leftover veggies? Throw them into a frittata. This version is a bit leaner in that I use a few less whole eggs and a bit less milk. Whether you use all whole eggs or not, this frittata is nicely flavored with fresh herbs and a great sharp cheddar cheese.

1 Tbsp olive oil

1 yellow potato, peeled and diced 1/2-inch

1/2 sweet yellow onion, finely diced

1 small jalapeño pepper, minced

2 cloves garlic, minced

1 tsp fresh thyme, minced

1 tsp fresh rosemary, minced

6 eggs

2 egg whites

1/2 cup milk

1/8 tsp grated nutmeg

2 cups leftover cooked asparagus, diced

1/4 lb sharp cheddar cheese (or other favorite), diced 1/4-inch

2 Tbsp shredded Parmesan cheese

2 Tbsp fresh parsley, chopped

a dash smoked paprika for garnish

Preheat oven to 375. Heat olive oil an oven-going (ideally cast iron) skillet to medium-low. Add potatoes and sauté for about 10 minutes, stirring often. Add onions and cook another 5-8 minutes. Add pepper, garlic and herbs and cook another 2-3 minutes.

Meanwhile, whisk together the eggs, milk and nutmeg. Season lightly with salt and pepper to taste.

Turn skillet up to medium. Scatter the asparagus and the cheddar on top of the potatoes.

Pour the egg mixture into the skillet. Top with the Parmesan and parsley. Garnish with paprika. Allow to cook 2-3 minutes, until the sides just begin to set.

Place skillet in oven and bake about 20 minutes, watching carefully towards the end, to achieve a nicely puffed and browned top. Once that has happened, remove from oven and allow to cook on the stovetop, until the frittata settles a bit to a uniform layer.

Slice and serve.

Serves 4-6.

Cook’s Note: Many frittata recipes will call for 8 eggs and one cup milk. That’s wonderful, and gives one egg per serving and a nice egg custard. But I cut back a bit on this for a slightly thinner product, as I often go egg-white as part of weight training. You can see from this picture that the custard is still indeed very nice.

But by all means go ahead and add two more eggs and another half cup milk for a much richer preparation, and enjoy!

Comments

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