Frittata with (leftover) Asparagus & Potato
Ingredients
8 eggs
1/2 cup of *heavy cream (full fat cows milk is also fine)
1/2 a large (or 1 small) yellow onion
Grated cheese
Parsley (optional)
EVOO
Salt & pepper
Vegetable of your choice
Instructions
Frittata’s always remind me of my dad. Growing up if my mom was working late, my dad’s go-to dinner for me and my sibs was a Frittata. Or if he was in charge of Sunday brunch, it was a Frittata. They’re delicious!
There are dozens of ingredients you can use for your filling. Today I’m using Asparagus (Still in season till June!) and potatoes, both left over from last nights dinner.
Vegetables:
They must be pre-cooked. You’ll add them to your beaten eggs & cream
I roasted mine in the oven with garlic, olive oil, sea salt & red pepper flakes.
Preheat oven to 300 degrees.
In a cast iron skillet, saute onions until full cooked. Or, use any oven safe skillet.
In a mixing bowl, beat your eggs (don’t go crazy…only until yokes and whites blend) add cream, grated cheese (I grate to the Happy Birthday song) then add your cooked vegetables and parsley if using any.
Add egg mixture to pan with cooked onions, stir around making sure eggs fill the whole pan.
Cook until the edges of frittata begin to move away from the edge of the pan (about 5-7 minutes)
Put entire pan in oven for about 15-17 minutes
Salt & Pepper to taste keeping in mind your vegetables have already been seasoned and grated cheese has a lot of sodium.
Serve warm, room temp of even cold the next day!