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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Wonderful mixing of just 3 vegetables and eggs that becomes a whole meal if served along a bowl of soup or a salad. Ingredients:
2 bunch of asparagus, boiled in salt water and well drained, chopped |
1 medium onion, thinly sliced |
2 medium potatoes, peeled and thinly sliced |
4 tbsp extra virgin spanish olive oil |
200 grs.(1 1/2) cups grated or rough chopped cheese (fontina, goat, emmental...) |
salt and pepper |
4 large eggs |
Directions:
1. In a oven proof pan heat the oil and add the chopped onion until translucent (not transparent). Then add potatoes, salt and pepper to taste. Let it cook on medium, stirring frequently, until potatoes are soft, about 10 minutes.
2. Drain potatoes and onion in a colander to remove the oil and return to the pan. Add cooked asparagus and stir carefully. Set aside.
3. In a medium bowl beat the eggs and add 1 cup of the cheese. Pour over the vegetables in the pan and mix. Cook until the eggs are just set and there isn't a lot of liquid running around the pan. To facilitate this, run a spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook. Turn the heat off.
4. Add the rest of the cheese on top of the frittata and place it under the broiler for about 3 minutes or until the cheese starts to bubbly and has a nice golden color.
5. Remove from oven (be careful the handle is hot!), cut into wedges and serve immediately.
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