Asparagus, Ham and Gruyere Frittata
Serve slices of this frittata with a simple salad of baby spinach or arugula dressed with Tastealotta Milanese Gremolata Olive Oil whisked with Tastealotta Sicilian Lemon White Balsamic Vinegar.
Ingredients
- 1 1/2 pounds Yukon Gold potatoes unpeeled, washed and cut into 1" pieces
- 2 cups fresh asparagus spears woody ends removed and cut into 1" pieces
- 1 bunch green onions finely chopped
- 1 cup Canadian bacon or smoked ham cut into 1" pieces (for meatless substitute mushrooms)
- 1 cup grated Gruyere cheese
- 8 large eggs whisked
- 1 Tsp . kosher salt or to taste
- freshly ground pepper to taste
- 1/4 cup Tastealotta Arbequina EVOO
Instructions
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Preheat the oven to 375 degrees.
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Place the cut potatoes in a medium pan, cover with salted water and bring to a boil over high heat. Boil for 5 minutes, drain and reserve.
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In a large, heavy, oven-proof skillet heat the Tastealotta Arbequina EVOO over medium high heat.
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Add the potatoes and cook until golden brown, turning once.
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Add the green onions and asparagus. Sauté over medium heat for another 2 minutes.
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Whisk together the eggs, salt, cheese and pepper.
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Pour over the potatoes directly into the skillet. Shake the skillet gently to distribute the egg mixture.
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Place the skillet into the oven and bake for 20-25 minutes, until the egg mixture is set and the top is golden brown.
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Remove from the oven and run a knife along the inside perimeter to loosen from the pan.
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Cool in the pan for 10-15 minutes before inverting onto a serving place. Using a sharp knife (or pizza cuttecut into pie-size pieces to serve.
