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Okay, I admit it. Before this dish, I had NEVER eaten a frittata. Call it timid ordering or always sticking to my favorite foods when eating out, but I have never realized how wonderful and simple frittatas can be! And, talk about easy ingredient adding. This dish is something that Dan and I refer to as a refrigerator dump. This eloquent phrase can be translated into taking all of the fresh (or soon becoming not so fresh) produce you have, and dicing it. Being especially spontaneous, we opened our refrigerator and found asparagus, tomatoes, and two potatoes leftover from previous meals. It was only natural we add it to this dish, and created what we call a Potato, Tomato, and Asparagus Frittata! While this great combination was mouthwatering, any vegetable mixture can be added to create a fresh and simple egg dish.

Saute the veggies
 

Another beautiful thing about this dish is that it utilizes very few ingredients. Once a carton of eggs are in your fridge, the only thing left is to locate the vegetables. As I ate the frittata, I began dreaming up combinations to create in the future. Artichoke hearts, sundried tomatoes, zucchini or spinach would also have been excellent additions to our meal. This versatile dish can be given various adaptations and could use seasonal ingredients or ingredients that you just don’t want to waste and spoil.




My favorite part about this dish was the overall simplicity. It felt exciting and foreign to make, while simultaneously feeling like something I could easily concoct on a busy weeknight. It was something I could make in minutes and find myself impressed with my new ability to confidently and fearlessly cook. We made this on a busy Sunday night, and I could see this quickly becoming a Sunday night tradition. In the midst of preparing for a chaotic and complex week, this frittata slowed us down and made us enjoy a meal that was not only a breeze to make, but a delicious and pleasant experience. An added treat is that this dish offers leftovers! It tasted just as excellent for breakfast. I hope that this simple frittata helps you to prepare for the week by enjoying a tasty meal in minutes. More importantly, I hope you enjoy creating concoctions and savoring the fresh vegetables that you want to relish one last time.

Potato and Asparagus Frittata

Potato and Asparagus Frittata

Ingredients

  • 10 eggs
  • 1 pound of asparagus
  • 2 tomatoes
  • 2 potatoes
  • ½ cup milk
  • ½ cup diced onion
  • ¼ cup Parmesan cheese
  • Salt and pepper
  • Olive oil

Instructions

  1. Preheat the oven to 350 degrees.
  2. Place asparagus and potato in a pyrex dish and bake with oil for 12 minutes.
  3. In a skillet that can also go into the oven, heat the oil. Once the pan is hot, add the onions and cook for about 5 minutes.
  4. Saute the potatoes, tomatoes and asparagus for about 5 minutes.
  5. While the onion is cooking, whisk the eggs and add the milk, salt and pepper.
  6. Pour the egg mixture into the pan and cook for about 5 minutes, or until the edges seem to brown.
  7. Take the skillet off of the stove and cook in the oven for 18 to 20 minutes.
  8. Let sit for a few minutes and serve. Enjoy!
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