Last week, I spent a few paragraphs marveling at the wonder of summertime, and finished up acknowledging that summer isn’t all it’s cracked up to be sometimes. For example, I started potty training my two year old this summer. There’s nothing that makes me feel less in control or more stressed than trying to convince an ever-more independent person that it is, indeed, more convenient to pause playing to go sit on a toilet that it is to just void in a diaper. “LOOK! Here’s some candy! Isn’t this fun?! SAY IT’S FUN.”
Guys, there’s urine all over my house. Keeping her on the hardwood is not working. In fact, right this minute, she’s nowhere to be seen, being far too quiet. I should check on her probably.
But before I do, listen: I’ve found something that makes me feel like super mom even though my carpet says otherwise- making breakfast. It only happens once a week, (maybe), but for that one morning a week, I’m Martha Stewart. (sidenote: check out this article about my dear Martha – very interesting read.) Arranging asparagus in a flower pattern? Come on! What a feeling. No really, it’s awesome. You go arrange veggies artistically and tell me you don’t feel like you should be on TV. (BTW, if you’re some kind of a producer or agent, feel free to put me on TV whenever- I’m ready.)
The other part of this recipe that makes me feel like a rockstar is how quickly it comes together- a baked egg dish (complete with fancy design on top) in less than an hour. Not quite as fast as Rachael Ray says it should be (I adapted this recipe from one of her 30-minute meals). But still fast. And easy.
I didn’t even use four letter words while I made this. And that’s saying something.
- 1/4 cup extra-virgin olive oil
- 1 tsp extra-virgin olive oil (for asparagus)
- 1 large clove garlic crushed
- 1 pound baby potatoes
- 1 small onion
- 4-5 asparagus spears
- 3 to 4 sprigs fresh rosemary, finely chopped
- Salt and freshly ground black pepper
- 12 eggs, beaten
- 1/2 cup milk
- 1/2 cup Parmigiano-Reggiano
- Heat oven to 450 degrees F.
- Heat the olive oil in medium heat-proof skillet over medium-low heat with the clove of crushed garlic. Let the garlic infuse the oil while you thinly slice the potatoes and onion; then remove the garlic (or leave it in. We like it).
- Add the http://frugalflambe.com/wp-admin/post.php?post=1641&action=editpotatoes and onions to the skillet and season with rosemary and salt and pepper, to taste.
- Raise the heat a little and cook for 10-20 minutes, flipping the potatoes and scraping the brown goodness off the bottom of the pan. Cook until potatoes are soft.
- While potatoes cook, cut asparagus into 3-4 inch pieces. In another frying pan, heat 1 tsp oil over medium heat.
- Add asparagus to the heated oil, and cook for 3-5 minutes, until asparagus is bright green and tender.
- In a large bowl, whisk the eggs and milk together. Add the egg mixture to the potato skillet and move them around and under the potatoes to settle them.
- Arrange cooked asparagus in a pretty design on the top of the egg/potato mixture. Do not submerge- just leave them on the top.
- Transfer the skillet to the oven and bake until golden on top, about 12 to 15 minutes.
- Scatter the cheese on top, turn the oven off and let sit for another couple of minutes. Remove from the oven and serve.
Download the .pdf version of this recipe here: Potato And Asparagus Frittata
Check out some of my other breakfast/brunch recipes: