Spring Vegetable Frittata

When I found this recipe for Spring Vegetable Frittata, I knew I had to try it soon, and not add it to my ever increasing " to try" list! I knew also, that a certain picky son would not even try it, but that my husband would, and hopefully my daughter. I love the textures and flavors of this wonderful dish! You have the creamy, buttery Yukon gold potatoes with the fresh spring asparagus, the eggs, herbs and of course, cheese. It's perfect for any meal of the day. I forgot

to take pictures of the diced potatoes cooking, but you brown them first in the oil, then you saute the asparagus, onions and garlic until tender. Add in the eggs, cheeses, herbs and cook on top of the stove for a few minutes before sticking the pan in the oven to finish.

It's supposed to go under the broiler, but I didn't. You're supposed to use a non stick pan, but I didn't. It did stick a little, but I ran a knife around the inside of the skillet, cut it into wedges and removed each piece with a pie server onto a plate. It tastes amazing, so you must make this! I made it for a late breakfast, but it would be great for any meal. And it reheated just fine for leftovers. I personally love leftovers! It' like getting a free meal that you don't have to cook!

Spring Vegetable Frittata

8 large eggs

1/4 cup grated Parmesan Cheese

3 Tbs. chopped fresh flat-leaf parsley

2 tsp. fresh chives, snipped

kosher salt and black pepper

1/8 tsp. cayenne

2-3 Tbs. olive oil

1 medium Yukon Gold potato; about 1/2 pound, scrubbed and cut into 1/2 inch dice(1-1/2c.)

1 medium onion, thinly sliced

1/2 pound asparagus, trimmed and cut into 1/2 inch pieces

2 cloves garlic, minced

1-3/4 cup shredded sharp cheddar cheese

In a bowl, whisk the eggs, Parmesan cheese, parsley, chives, 1/2 tsp. salt, 1/8 tsp. pepper and the Cayenne.

Heat 2 Tbs. oil in a 10 inch, ovenproof, nonstick skillet over medium heat. Add the diced potatoes and 1/4 tsp. salt and cook until tender, about 5-6 minutes. Transfer to a bowl.

add 1 Tbs.more of oil and saute the onion, and asparagus for a couple of minutes, then add the garlic and stir until asparagus is crisp tender. Add the potatoes back to the pan along with 1/4tsp. salt and 1/8 tsp.more of pepper. Lower the heat if needed and add the egg mixture to the skillet and stir until combined. Add the cheddar cheese and stir. Cook without stirring for about 10 minutes until the eggs are almost set. the center will still be wet, but bubbly. Position the oven rack about 6 inches from the broiler and heat the broiler to high. Put the skillet under the broiler for about 1-3 minute, until eggs are set and top of frittata is golden. Remove from the oven and let set for 5 minutes and then transfer to a plate to cut into wedges. Enjoy!

This recipe is slightly adapted from Fine Cooking. I gave the cooking times that they recommended, since I didn't use the correct pan. My frittata cooked quicker than what theirs did, apparently. I will definitely make this again! Do you like frittatas?