Asparagus Potato Frittata
2 cups diced or sliced potato
8 to 10 asparagus spears, trimmed and chopped
2 to 3 tablespoons butter or olive oil
1/2 cup diced orange or red pepper
2 cloves garlic, minced
6 extra-large eggs
1/4 cup heavy cream or milk
Salt and pepper
1/2 cup grated Parmesan cheese, divided
1/2 cup frozen peas, slightly thawed
2 tablespoons chopped fresh dill or parsley
Preheat oven to 400 degrees. Bring a medium pot of well-salted water to a boil. Add potatoes and cook until just about tender. Remove potatoes from the pan. Place asparagus in that same water and boil a minute or two or until just tender. Don’t overcook. Drain and transfer asparagus to an ice water bath to cool. Dry asparagus well.
In a bowl, whisk eggs and cream or milk and 1/4 cup of Parmesan cheese together. Season with a little salt and pepper. Melt butter or oil in a 10 inch oven-proof skillet. Add garlic and peppers. Sautee for 30 seconds, stirring constantly so you don’t burn garlic. Add potatoes and cook a minute or two. Add asparagus and peas and season with a little salt and pepper.
Pour egg mixture into skillet. Cook until edges begin to set; push cooked edges toward the center of the pan with a spatula. Continue cooking until the center begins to set, about 2 minutes more. Bake about 5 to 10 minutes or until eggs are completely set. Remove from oven. Sprinkle remaining cheese and dill and parsley over the top. Cut into wedges and serve.
If you’re skillet has a plastic handle you can cover it well with heavy-duty foil to make it oven-safe.