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Thread: Spring Vegetable Frittata
12-30-2008, 08:00 PM #1
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- Aug 2008
- outside Philadelphia, PA
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Spring Vegetable Frittata
3 medium carrots, shredded
1 lb asparagus, bottoms trimmed (see Note)
1 Tbsp oil, preferably olive
6 cups frozen country-style hash brown potatoes
1 tsp salt
8 large eggs, beaten with a fork
6 oz (11⁄2 cups) smoked Gouda or mozzarella cheese, shredded
1⁄2 cup sliced scallions
1. Bring 1 cup water to a boil in a large nonstick skillet. Add carrots and asparagus; reduce heat, cover and simmer 5 to 6 minutes until asparagus are crisp-tender. Drain well; wipe out skillet.
2. Heat oil in skillet over medium heat. Add potatoes, sprinkle with 1⁄2 tsp salt and cook 5 minutes, or until bottoms are lightly browned. Turn with a spatula and press down, pushing some potatoes up the sides of the skillet.
3. Mix remaining 1⁄2 tsp salt with the eggs; pour mixture over potatoes. Top with the carrots and asparagus. Cover and cook over medium-low heat 10 minutes, or until eggs are almost set.
4. Sprinkle with cheese and scallions, cover and cook 2 to 3 minutes to melt cheese.
Note: Hold asparagus with both hands near bottom ends. Bend each spear until it breaks and discard the woody end.