I love breakfast foods. When the kids were out of school on Monday, we ate breakfast food all day long. I have made several frittatas lately and this one evolved from Ina Garten’s Potato Basil Frittata, which is an old standby of mine.
I love the potatos on the bottom, but I omitted the ricotta she uses and filled the eggs with arugula and asparagus. I like a lot of green in my eggs, and this turned out delicious. It came out of the oven around 3pm, and I ate it for afternoon snack, dinner and breakfast the next morning.
Potato Asparagus Frittata
makes 8 slices
2 tablespoons butter
2 tablespoons olive oil
4 medium potatoes, peeled and diced into half inch pieces
2 cups shredded cheddar cheese
1 cup aspargus pieces
2 cups arugula leaves (spinach would also work)
1/2 cup milk or cream
1 teaspoon salt
2 teaspoons herbes de provence
freshly ground pepper to taste
Melt butter in a 10 inch cast iron skillet. Add olive oil. Cook potatoes in oil and butter for 10-15 minutes, until brown and cooked through.
In a separate bowl whisk eggs, milk, herbes de provence, salt, pepper and cheese together. Fold in arugula and asparagus.
Pour egg mixture over cooked potatoes and bake in a 375 degree oven for 45 minutes to an hour.