I’m just returning from an exciting, yet short, trip to San Diego with Matt’s family. Matt’s little sister Hilary moved out there in the last year and we thought it would be a great location for a little family reunion. The weekend was full of activity – we did some site seeing, ran a half marathon, jumped in the ocean, and kayaked through the bay. Those Californians have it pretty good.
Still, if you can look beyond our lack of year-around-all-you-need-is-a-light-jacket weather, Chicago does come with it’s own set of benefits. I don’t think you can really, fully appreciate spring if you haven’t spent the last several months hibernating. You only have to go through the pain and suffering of a midwest winter once and a single tulip or stalk of fresh asparagus is enough to having you jumping up and down with excitement. In Chicago we’re fighting the shivers to sit outside, because it’s in the 50s and that actually feels warm – meanwhile southern Californians are complaining because its only 65 and, wait for it…cloudy (the horror!). It was reminding me of this video, hearing people’s reactions to any less-than-ideal weather. Too funny.
I’m ready to spend more time outside (even if it is in the fresh but still slightly chilling air of Chicago’s spring) and less time in the kitchen. It’s also a good time of year to start eating a bit healthier and this frittata highlights one of
my everyone’s favorite spring vegetables: asparagus! It’s good right out of the oven but can also be enjoyed at room temperature, making it the perfect entree for a picnic or any al fresco dining,
I prefer to flip the standard frittata proportions and make things a little more heavy on the veggies, lighter on the egg. You can throw in some milk or cream with the whisked eggs if you have any in your fridge – I didn’t and I didn’t think the recipe missed it. The focus in this recipe is really all on the asparagus so if it’s not your favorite vegetable find a different one! Just adjust the cooking times to ensure its crisp-tender prior to adding the eggs.
This makes a thinner frittata that is about one inch thick. Add more eggs if you want something a little heftier. I find it’s best to enjoy a slice with a dollop of greek yogurt and a drizzle of hot sauce.
Spring Potato and Asparagus Frittata
3 tablespoons oil (I used olive oil)
1/2 onion, diced
2 cups potato, chopped into 1/2 inch cubes (2-4 potatoes, depending on size, new potatoes, russets or other “roasting” varieties will work best)
3 cups (12 oz) asparagus, snap off the woody ends and cut into 3 inch segments
3/4 teaspoon salt
Optional garnishes: greek yogurt and hot sauce
Special Equipment Needed: 12″ cast iron or non-stick skillet
Heat your cast iron or non-stick skillet over medium heat. Add the oil to the pan and, once hot, add the onion. Saute until the onion is softened, then add the potatoes. Cook 10-15 minutes, adjusting the heat up to medium-high to high part of the way through the cooking to crisp up the edges of the potatoes. Meanwhile whisk together the eggs, salt and a couple grinds of fresh pepper. Add the asparagus for 2-3 minutes until it turns bright green and is tender but still has a snappy bite to it. Lower the heat to low and pour the eggs over the asparagus. Pick up the skillet and turn it side-to-side to distribute the eggs evenly if needed. Cook until the top of the eggs are just barely set. If this is taking some time (more than 3-5 minutes) finish under the broiler for 1-2 minutes. Remember it doesn’t take long and broilers can easily burn food! Over cooking can cause the frittata to become a bit rubbery so keep a close eye during the last couple minutes and don’t walk away. Cut into wedges and serve.