Potato, Onion and Asparagus Frittata
- Srv: 4
- Cal: 472
- By: Mike Davis, 26 Brix Walla Walla, Washington
- 1 medium yellow onion, peeled and thinly sliced
- 1/2 cup olive oil, divided
- 2 medium Washington Yukon Gold potatoes, thinly sliced
- Salt and ground black pepper to taste
- 1 pound asparagus, woody stems removed, peeled and cut into 1-inch pieces
- 1 tablespoon unsalted butter
- 6 large eggs
- 1/2 cup lowfat milk
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Preheat oven to 350°F.
In a large skillet over medium-high heat, cook sliced onions in 2 tablespoons of the olive oil, stirring occasionally, until onions are golden brown and caramelized. Set aside.
In a large mixing bowl, toss sliced potatoes with 1/4 cup of olive oil. Season with salt and pepper. Arrange potatoes in a single layer on a cookie sheet and bake until browned and crusty, about 30 to 35 minutes, turning potatoes after 15 minutes to ensure even browning. Remove from the oven.
In a large oven-proof skillet over medium-high heat, heat 2 tablespoons of the olive oil. Add the peeled asparagus and cook stirring until asparagus just begins to brown, about 2 to 3 minutes. Add butter and continue to cook until asparagus is just tender. Season with salt and pepper. Add roasted potatoes and onions to the skillet and cook until all ingredients are hot, adding another tablespoon or two of olive oil if necessary.
In a small mixing bowl, beat the eggs, milk, and cheese together. Pour egg mixture into the skillet. As the eggs begin to set, use a rubber heatproof spatula to lift the outside edges so uncooked egg can get to bottom of the pan. When mixture begins to set at edges, place pan in the upper third of the oven and bake until frittata is puffed and golden brown, about for 20 minutes or until frittata becomes very puffed and golden brown. Cut into wedges to serve.