Cummulative Rating
N/A Servings
Makes 6 servings. Difficulty
Medium
Ingredients
1/2 pound red potatoes, unpeeled, cut into 1/3" pieces 1/2 pound asparagus, peeled, cut into 3/4" pieces 3 Tablespoons olive oil 1 medium onion, minced 1 teaspoon salt 1/4 teaspoon pepper 8 large eggs 1/4 cup heavy cream 1 cup gruyere cheese, shredded
Directions
Steam potatoes until just tender; set aside.
Steam asparagus until just tender; set aside.
In a heavy skillet, heat 1-1/2 tablespoons oil. Add potatoes and saute until browned and crisp. Add asparagus and onion; cook until tender, about 3 minutes. Season with salt and pepper. Transfer to a plate.
In a skillet heat 1 tablespoon oil.
Beat eggs with cream until blended. Stir vegetable mixture into eggs.
Add cheese and pour entire mixture into heated pan. Reduce heat to low and cook until bottom is set, about 10 minutes. If top is still liquid, place under broiler for 2 minutes until top is just firm.
When just firm, set a large plate on top of pan and invert fritatta onto plate.
Add remaining 1/2 tablespoon oil to pan and slide fritatta back into pan. Cook on low for about 3 minutes.
Slide fritatta onto serving plate and cut into wedges. Serve warm or at room temperature
Cummulative Rating
