Asparagus Potato Tomato Frittata

Asparaugus Potato Tomato Frittata

Asparagus Potato Tomato Frittata

In this classic frittata recipe vegetables are cooked in a skillet. Eggs are added and cooked just until they are set on the bottom. Then, it is finished off with cheese and placed under the broiler.

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Asparagus Potato Tomato Frittata

Serves 4

4 mini potatoes cubed
6 asparagus stocks peeled and trimmed
2 tablespoons butter
5 whole Naturegg Free Run Eggs from Burnbrae Farms
salt and pepper
4 sun-dried tomatoes, chopped
5 tablespoons PC Blue Menu Soft Unripened Goat’s Milk Cheese

1. In a medium pot, cook potatoes until tender, about 15 minutes. Cool.
2. Blanche asparagus in salted boiling water for 1 minute. Cool in ice water.
3. Heat a well seasoned 8-inch cast iron skillet over medium high heat.
4. Add butter. Cook potatoes until slightly brown. Remove and set aside.
5. Add the asparagus to the skillet and cook over medium heat.
6. In a bowl, whisk the eggs. Season with salt and pepper.
7. Add potatoes back into skillet.
8. Add the eggs and mix softly.
9. Add sundried tomatoes.
10. Cook frittata until the bottom layer is set
11. Sprinkle with cheese.
12. Place frittata under broiler at medium heat and slow cook until set.
13. Cut into wedges and serve.