Early Summer Frittata
Breakfasts • Italian
Description
Young potatoes and asparagus pair perfectly with eggs. Crumbled feta adds a pleasant salty flavor to this dish. Serve the frittata warm for lunch or enjoy cold leftovers as a snack with arugula or romaine salad.
Ingredients
- Chicken Egg 6 pieces
- New Potatoes 20 oz
- Asparagus 5 oz
- Goat cheese 5 oz
- Chives 1 bunch
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 2 tablespoons
Step-by-Step Guide
Step 1
Cut the potatoes into fairly large pieces (you can leave the skin on) and boil in boiling water for 6–8 minutes. For the last 3 minutes, add the asparagus cut in half to the pot. Drain and rinse under cold water.
Step 2
Beat the eggs with a pinch of salt and pepper. Add the crumbled cheese and finely chopped chives. Heat 2 tablespoons of olive oil in a skillet, add the potatoes and asparagus, and sauté over medium heat, then pour in the eggs and cook until the eggs are set.
Step 3
Place the skillet under a hot broiler and brown the top. Cool for 5 minutes, then cut into pieces.
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