ASPARAGUS AND POTATO FRITTATA
Steps:
- Cut or snap off the tough ends from the asparagus and place the spears on a steamer rack over boiling water. Cover and steam until tender, about 2 minutes. Remove from the steamer and cut into 1-inch lengths. Set aside. In a large nonstick sauté pan over medium heat, warm 3 Tbs. olive oil. Add the green onions and sauté until soft and translucent, about 4 minutes. Add the potatoes, the 1 tsp. salt, tarragon and pepper and sauté until the potatoes glisten, about 3 minutes, adding the remaining 1 Tbs. oil if needed to prevent sticking. Cover and cook until the potatoes are nearly tender, 6 to 8 minutes. Uncover, increase the heat to high and cook, stirring constantly, until the potatoes are browned, 7 to 8 minutes. Stir in the chives and asparagus and remove from the heat. Preheat an oven to 375°F. In a nonstick fry pan or ovenproof sauté pan over medium-high heat, melt the butter. Meanwhile, in a bowl, whisk the eggs until blended. Stir in the pinch of salt and the Parmigiano-Reggiano cheese and season with pepper. Pour the eggs into the hot pan. Stir gently in the center and, using a fork or spatula, carefully lift the edges and gently push the eggs to one side of the pan, tilting the pan slightly to allow the uncooked eggs to flow underneath. Cook until thickened, 3 to 4 minutes. Spread the vegetables evenly over the eggs. Sprinkle the Swiss cheese on top. Transfer the pan to the oven and bake until the eggs are set and the cheese melts, about 15 minutes. The cooking time will depend on the size of the pan and whether the vegetables are still hot. Remove from the oven and let stand for a few minutes, then cut into wedges and serve, garnished with watercress sprigs and chive blossoms. Serves 8 to 10. Adapted from Williams-Sonoma Lifestyles Series, Brunch Entertaining, by Janeen Sarlin (Time-Life Books, 1999).
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Victoria Chinemerem
[email protected]Overall, this frittata was a delicious and easy-to-make breakfast. I would definitely recommend it to others.
Markel Kelly
[email protected]This frittata was a little too salty for my taste. I think I would use less salt next time.
Jasneet Sandhu
[email protected]I've made this frittata several times and it's always a hit. It's a great way to use up leftover vegetables and it's always delicious.
The Amazing Delta
[email protected]This frittata was easy to make and turned out delicious. I served it with a side of toast and fruit for a complete meal.
Jowel Rita
[email protected]I'm not a big fan of eggs, but I really enjoyed this frittata. The asparagus and potatoes were cooked perfectly, and the eggs were fluffy and light.
Robert Cerino
[email protected]This frittata was a great way to start my day. It was filling and flavorful, and the asparagus and potatoes gave it a nice crunch.
Yussuf Elnadi
[email protected]I followed the recipe exactly and my frittata turned out perfect. It was fluffy and flavorful, and the asparagus and potatoes were cooked perfectly.
Motlatso Malete
[email protected]This frittata was a little bland for my taste. I think I would add some more salt and pepper next time.
Susan Carson
[email protected]I added some chopped bacon to this frittata and it was amazing! The bacon added a nice smoky flavor.
Chioma Ezeh
[email protected]This frittata was a great way to use up some leftover asparagus. It was easy to make and turned out delicious.
Hanisha
[email protected]I'm not a big fan of asparagus, but I really enjoyed this frittata. The potatoes and eggs were cooked perfectly, and the asparagus added a nice flavor.
Phaki Begum
[email protected]5 stars! This frittata is a keeper. I've already made it twice and it's always a hit.
Suzanne Doyle
[email protected]This frittata was easy to make and turned out beautifully. I served it with a side of fruit salad for a healthy and delicious breakfast.
Jarcino Beukes
[email protected]I loved the combination of asparagus and potatoes in this frittata. It was a great way to use up some leftover vegetables.
ugonna cynthia
[email protected]This frittata was a hit with my family! The asparagus and potatoes were cooked perfectly, and the eggs were fluffy and flavorful. I will definitely be making this again.