A Great Brunch Recipe: Frittata

During the holidays I commonly have two meals a day. Each one chalked full of well-worth it food with plenty of time between meals for the food to settle.

Over the last few years we’ve experimented with several frittata recipes. I think we’ve come up with something that will last. As asparagus lovers we choose this skinny, green, flavorful vegetable as the main personality of this dish, but you could also use artichokes, red pepper, tomatoes, ham, sun-dried tomatoes, bacon, or any flavorful addition.

This is an easy dish, but it does take a little time to bake so allow about a half hour for cooking. Asparagus Frittata

INGREDIENTS
1 TB of olive oil
5-6 red potatoes thinly sliced
6 eggs
3 TB milk
½ cup of mozzarella
½ cup of chopped asparagus (cut into ½ in pieces)
handful of torn spinach
salt and pepper to taste
red pepper flakes

DIRECTIONS
Heat olive oil in cast iron skillet or frittata pan. Place red potatoes in skillet over medium heat and dust with salt and pepper. Cook potatoes until they lose some of their crispiness, about 10 minutes, flipping a few times as they cook. Add asparagus and spinach then cook for a few more minutes. Combine the eggs, milk, and half of the cheese, then add the egg mixture over the top of the potatoes. Sprinkle a bit of red pepper flakes if you'd like to spice it up a bit then top it off with remaining cheese. Cook on low heat over stove-top until eggs are cooked through or bake at 350 for 20 minutes. If you cook over the stove-top make sure you cook on low so the bottom doesn’t burn. Serve with salsa and sour cream.

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