Asparagus and Potato Frittata

Asparagus and Potato Frittata

I had leftovers from making Roasted Asparagus with Pancetta, but if you don’t then you’ll have to steam some asparagus using a large pot with an inch or so of water in the bottom and a vegetable steamer insert.

Ingredients:

3 medium potatoes, peeled and sliced

½ pound asparagus*

1 tablespoon olive oil

red pepper flakes

4 eggs, lightly beaten

¼ c. chopped pancetta (optional)

¼ c. milk

salt and pepper to taste

⅓ c. grated cheese (optional)

*Select asparagus stalks that are about the same size. Wash, remove tough ends by bending stalks. Discard ends, chop into 1 inch pieces.

Bring about 1 inch of water to boil in a large pot with a steamer insert. Add the potatoes, cover and steam until barely tender, about 5 minutes. Remove, slice crosswise into ¼ inch slices. Set aside. Add asparagus and steam for about 2 minutes.

Use a fork or whisk to lightly beat the eggs with the milk. Heat olive oil in a 10-12 inch non-stick skillet over medium heat. Sprinkle with red pepper flakes. Brown the potatoes on both sides. Add the asparagus, then pour the egg mixture over the vegetables. Reduce heat to med-low and cook until the eggs begin to set, lifting the edges of the egg with a rubber spatula to allow uncooked eggs to flow under to cook.

Turn on range broiler, set oven rack about 3 inches from flame. Once the egg mixture is set on the bottom and barely runny on top, sprinkle with cheese and finish under the broiler for 1 minute.

Run the spatula around the sides of the skillet to loosen the frittata and slide it onto a plate. Or you can set a large plate over the skillet and invert the frittata onto the plate.

Serve warm or at room temperature with fresh fruit or a mixed green salad.

Enjoy 🙂