Asparagus Frittata
From inmaculada 15 years ago
- 20 minutes to make
- Serves 4
Wonderful mixing of just 3 vegetables and eggs that becomes a whole meal if served along a bowl of soup or a salad.
Ingredients
- 2 bunch of asparagus, boiled in salt water and well drained, chopped shopping list
- 1 medium onion, thinly sliced shopping list
- 2 medium potatoes, peeled and thinly sliced shopping list
- 4 Tbsp extra virgin spanish olive oil shopping list
- 200 grs.(1 1/2) cups grated or rough chopped cheese (fontina, goat, Emmental...) shopping list
- salt and pepper shopping list
- 4 large eggs shopping list
How to make it
- In a oven proof pan heat the oil and add the chopped onion until translucent (not transparent). Then add potatoes, salt and pepper to taste. Let it cook on medium, stirring frequently, until potatoes are soft, about 10 minutes.
- Drain potatoes and onion in a colander to remove the oil and return to the pan. Add cooked asparagus and stir carefully. Set aside.
- In a medium bowl beat the eggs and add 1 cup of the cheese. Pour over the vegetables in the pan and mix. Cook until the eggs are just set and there isn't a lot of liquid running around the pan. To facilitate this, run a spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook. Turn the heat off.
- Add the rest of the cheese on top of the frittata and place it under the broiler for about 3 minutes or until the cheese starts to bubbly and has a nice golden color.
- Remove from oven (be careful the handle is hot!), cut into wedges and serve immediately.
Cooking vegetables
Close
out of the oven
Close
Nice and puffy
Close
The Rating
Reviewed by 8 people-
sounds wonderful thanks
momo_55grandma
in Mountianview loved it
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Wow!!! that looks beautiful !!!!!and yummy .thank you....... 5 forks from me ...........
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Wonderful dish, great use of asparagus. YUM
notyourmomma
in South St. Petersburg loved it
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