Asparagus, Potato and Onion Frittata


Asparagus is to Spring as what Tomatoes are to Summer: a fresh sign of the season. It’s hard to go to any produce section or Farmer’s Market and NOT see these green beauties these days, and hopefully you’re taking advantage (keep this in mind: Michigan is the 3rd largest producer of Asparagus in the nation with nearly 25 million pounds grown annually). Whether you’re incorporating Asparagus into your diet on a daily basis or not, here is a recipe for one of our favorite Spring Fritattas:

Asparagus, Potato and Onion Frittata

Serves 6-8 guests

  • 4 Tbs olive oil
  • 1 onion, sliced
  • Salt and pepper
  • 1 lb asparagus, washed, stems removed, blanched and cut into pieces
  • 2 C sliced potatoes, peeled and parboiled
  • 8 eggs
  • 2 Tbs milk
  • ½ C half and half
  • Dash nutmeg
  • Dash cayenne Pepper
  • ½ C Parmesan cheese, grated
  • ½ C white cheddar, grated
  • 1 Tbs fresh chives, snipped
  • Salt and pepper

Heat olive oil in a copper or oven safe skillet, add onions and sauté until golden brown. Add asparagus and potatoes, and sauté 3-4 minutes until crisp. Season with salt and pepper.  In mixing bowl, whisk the eggs, milk, cream, nutmeg and cayenne.  Season with salt and pepper, then add Parmesan. Slowly and evenly pour egg mixture over the top of the potato mixture in the skillet, then top with white cheddar.

Bake 30 minutes in 375 degree oven, or until set.  Invert onto serving platter, sliced and garnish with chives,  Serve warm or room temperature.

Note: if you don’t have a copper or oven safe skillet, this can be baked in a well buttered baking dish or tart pan.



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