Asparagus-Potato Frittata

Name: Asparagus-Potato Frittata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams asparagus, peeled and cut into 3/4 -inch lengths; 8 larges eggs; 59 milliliters heavy cream; 227 grams unpeeled red new potatoes, cut into 1/3-inch chunks; 3 Tbsps extra-virgin olive oil; 1 medium onion, minced; 0 teaspoons freshly ground pepper; 1 teaspoon salt

Asparagus-Potato Frittata might be just the main course you are searching for. One portion of this dish contains about 14g of protein, 25g of fat, and a total of 336 calories. This recipe serves 4. This recipe covers 17% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. If you have olive oil, salt, new potatoes, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Steam the potatoes until barely tender, about 5 minutes; set aside. Steam the asparagus until bright green but still crisp, about 2 minutes.

Ingredients you will need

Asparagus

Potato

In a 10- to 12-inch nonstick skillet, heat 1 1/2 tablespoons of the oil over high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the potatoes and saut until browned and crisp, about 7 minutes.

Ingredients you will need

Potato

Add the asparagus and onion, season with the salt and pepper and cook until tender, about 3 minutes; transfer to a plate.

Ingredients you will need

Salt And Pepper

Asparagus

Onion

Wipe out the skillet, set it over moderate heat and add 1 tablespoon of the oil. Beat the eggs with the heavy cream until smooth. Stir in the vegetables and pour the mixture into the skillet. Reduce the heat to low and cook until the edges just begin to set. Lift the sides of the frittata with a rubber spatula, tilting the pan to allow the uncooked eggs to seep under. Continue cooking until the bottom is set and the top is barely runny, about 7 minutes.

Ingredients you will need

Heavy Cream

Vegetable

Egg

Cooking Oil

Equipment you will use

Frying Pan

Spatula

Set a large flat plate over the skillet and invert the frittata onto the plate.

Equipment you will use

Frying Pan

Add the remaining 1/2 tablespoon oil to the skillet and slide the frittata back in. Cook until the bottom is golden, about 3 minutes. Slide the frittata onto a large plate and cut into wedges.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Serve warm or at room temperature.

Serve With: A well-dressed salad and crusty bread.

Ingredients you will need

Crusty Bread