Try this savory Frittata for your next brunch. Serve with a lovely salad of baby spinach or arugula for a light healthy meal.
Ingredients:
1 1/2 lbs. Organic Yukon Gold potatoes, unpeeled, washed, cut into 1" pieces
2 cups fresh asparagus spears, woody parts trimmed, cut into 1" pieces
1 bunch green onions finely chopped (you may opt for shallots or onion here instead)
1 cup Canadian bacon, bacon or smokes ham cut into 1" pieces
1 cup grated Gruyere cheese
8 large eggs, whisked
sea salt to taste
fresh ground black pepper to taste
1/4 cup Extra Virgin Olive Oil or any infused olive oil of your choice
Preparation:
Preheat oven to 375 degrees. Place the cut potatoes in a medium pot, cover with water, and bring to a boil over high heat. Boil for 5 minutes, drain, and reserve. In a large heavy oven-proof skillet, heat olive oil over medium high heat. Add the potatoes and cook until golden brown, turning once. Add the onions, asparagus, and sauté` over medium heat for another 2 minutes. Whisk together the eggs, salt, pepper and cheese. Pour over the potatoes directly into the pan, shake the pan a couple times gently to distribute the egg, and place the pan in the oven for 20-25 minutes, until the egg is set and the top is golden brown. Remove from the oven, and run a knife along the inside perimeter to loosen from the pan. Allow to cool in the pan for 10-15 minutes, before inverting onto a serving plate. Cut in slices and serve with a lovely salad of baby spinach or arugula dressed with Milanese Gremolata whisked with Sicilian Lemon White Balsamic for a light healthy meal. (Recipe shared by Rachel Bradley-Gomez, Veronica Foods Company)
