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| Asparagus And Potato Frittata |
Hits: 3 |
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| Date Added: |
November 20, 2008 |
| Calories: |
230 |
| Serves: |
10 |
| Prep. Time: |
0:00 |
| Category: |
Breakfast / Brunch, Eggs, Copy Cat / Restaurant |
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| Ingredients: |
3/4 pound thin asparagus
4 tablespoons olive oil
2 large green onions
8 small red potatoes
cut into 1/8"-thick slices
1 teaspoon salt
1 pinch salt
1/2 teaspoon chopped fresh tarragon
freshly-ground black pepper
2 tablespoons snipped chives
chive blossoms for garnish (optional)
3 tablespoons unsalted butter
11 large eggs
1/3 cup grated Parmigiano-Reggiano cheese
1/2 cup shredded Swiss cheese
1 bunch watercress
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| Directions: one line for each direction. When saved the lines will be numbered. |
- Cut or snap off the tough ends from the asparagus and place the spears on a steamer rack over boiling water. Cover and steam until tender, about 2 minutes. Remove from the steamer and cut into 1-inch lengths. Set aside.
- In a large nonstick sauté pan over medium heat, warm 3 tablespoons olive oil. Add the onions and sauté until soft and translucent, about 4 minutes. Add the potatoes, 1 teaspoon salt, tarragon and pepper and sauté until the potatoes glisten, about 3 minutes, adding the remaining 1 tablespoon oil if needed to prevent sticking. Cover and cook until the potatoes are nearly tender, 6 to 8 minutes. Uncover, raise the heat to high and cook, stirring constantly, until the potatoes are browned, 7 to 8 minutes. Stir in the chives and asparagus and remove from the heat.
- Preheat an oven to 375 degrees.
- In a nonstick fry pan or ovenproof sauté pan over medium-high heat, melt the butter. Meanwhile, in a bowl, whisk the eggs until blended. Stir in the pinch of salt and the Parmigiano-Reggiano cheese and season with pepper. Pour the eggs into the hot pan. Stir gently in the center and, using a fork or spatula, carefully lift the edges and gently push the eggs to one side of the pan, tilting the pan slightly to allow the uncooked egg to flow underneath. Cook until thickened, 3 to 4 minutes. Spread the vegetables evenly over the eggs. Sprinkle the Swiss cheese on top. Place in the oven and bake until the eggs are set and the cheese melts, about 15 minutes. The cooking time will depend on the size of the pan and whether the vegetables are still hot.
- Remove from the oven and let stand for a few minutes, then cut into wedges and serve, garnished with watercress sprigs and chive blossoms, if desired.
- This recipe yields 8 to 10 servings.
- Comments: Italian frittatas are made by combining various ingredients with eggs and cooking the mixture on the stovetop. Here, the process is simplified by finishing the frittata in the oven.
Notes:
Recipe adapted from Williams-Sonoma Lifestyles Series, Brunch Entertaining, by Janeen Sarlin (Time-Life Books, 1999) |
| Nutrition Facts |
| Servings Per Recipe: 10 |
| Amount Per Serving |
| Calories: 230 |
Calories from Fat 62.4% |
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| Total Fat |
16g |
| Cholesterol |
248mg |
| Sodium |
324mg |
| Carbohydrate |
12g |
| Dietary Fiber |
1g |
| Protein |
10g |
| Points 6 |
| Exchanges: 1/2 Grain(Starch) |
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| Rating: () |
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Added On: November 20, 2008 |
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| * Williams-Sonoma at http://www.williams-sonoma.com |
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