Dilly Potato Asparagus Frittata

This frittata is like an open-faced omelet … fluffy eggs with potato, sauteed asparagus, onion, a little sweet corn, some fresh dill and other herbs with lots of melty cheese.

This was a breakfast creation I made for the family over the 4th of July weekend. They were a little confused when I took it out of the oven and started carrying it outside. I almost had to laugh at that … have they forgotten I’m a food blogger? I was polite, though, and told them I need to take pics and they can eat it soon.

They tore into it as soon as I brought it in … everyone said it was delicious, even my little niece who hungrily gobbled up the piece I gave her and asked for another. Most of it disappeared immediately, but we did have a bit to pack away as leftovers. I was a little sad that I didn’t think to bring the leftovers home with me for breakfast this week. But I did bring asparagus home with me and I have fresh herbs and potatoes on hand, so I can totally make this beauty again. If I were making it just for me, I think I might up the amount of asparagus and sprinkle in some bacon. (I probably would have added bacon then, too, if I’d had some pre-cooked and crumbled in my freezer like I do at home.)

Dilly Potato Asparagus Frittata

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 - 8 servings 1x

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Ingredients

Scale 1x2x3x

• 1 teaspoon olive oil
• 1 large russet potato, peeled and cut into small chunks
• 1 teaspoon olive oil
• 3 – 5 green onions, chopped (including tops)
• 1 – 3 cloves garlic, chopped
• 1 – 2 cups fresh chopped asparagus
• 1/4 – 1/2 cup leftover cooked sweet corn (or frozen sweet corn, thawed)
• 6 eggs
• 1/3 cup water
• 1 Tablespoon chopped fresh dill and other herbs (I used fresh dill, tarragon and basil), chopped fine
• Salt & freshly ground pepper
• About 1 cup shredded Italian cheeses

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Instructions

1. Toss the first teaspoon of olive oil with the potato and microwave on high for about 3 minutes or until the potato is tender. Set aside.
2. In a cast iron pan (or other nonstick saute-style pan), heat a teaspoon of olive oil over medium heat. Use a spatula to smooth it out and coat the bottom of the pan with the oil. Add the onion, garlic and asparagus and saute until the onion is tender and the asparagus is bright green and crisp tender. Stir in the corn and stir until warmed. Top with the cooked potatoes.
3. While the asparagus is cooking, whisk together the eggs with the water and about half the herbs. Sprinkle liberally with salt & pepper. Pour the egg mixture over the asparagus and potatoes, then sprinkle with the remaining herbs and the shredded cheeses. Reduce heat to medium low, cover and cook for about 10 minutes, checking several times,until the cheeses are fully melted and the eggs are set in the middle.
4. Remove from heat, let cool for a few minutes, then cut into wedges and enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This post was shared at Amaze Me Monday, Meatless Monday and Hearth & Soul Bloghop.