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Asparagus and Arugula Frittata
Bake: 25 mins at 350°
Stand: 15 mins
Ingredients
- 2 tablespoons olive oil
- 8 tiny new or 3 medium red potatoes, cut into 1/2-inch cubes (about 2-1/2 cups)
- 1 large onion, coarsely chopped
- 1/2 teaspoon kosher salt or 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 12 ounces fresh asparagus, sliced into 1-inch pieces (about 2 cups)
- 1 cup arugula, baby arugula or baby spinach, slivered or coarsely chopped
- 1/4 cup chopped cherry tomatoes or chopped tomato
- 1 cup shredded mozzarella cheese (4 ounces)
- 12 eggs, lightly beaten
- 1 ounce fresh Parmesan cheese, cut into shards
- 2 tablespoons white truffle oil, sesame oil or walnut oil (optional)
Directions
1. In a 12-inch oven-going skillet, heat the olive oil over medium heat until hot but not smoking. Carefully add potatoes, onion, salt and black pepper. Cook, stirring occasionally, about 20 minutes or until potatoes are just tender. Remove from heat.
2. Top potatoes with asparagus, arugula, tomatoes and mozzarella. Pour eggs over mixture.
3. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until center is just set.
4. Place on cooling rack; immediately sprinkle with Parmesan. Let stand 15 minutes.
5. To serve, cut into 8 wedges. Serve immediately with a light drizzle of white truffle oil over each serving, if you like. Makes 8 servings.
