Potato Asparagus Frittata

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

Ingredients:

2 tablespoons butter

2 tablespoons olive oil

4 medium potatoes, peeled and diced into half inch pieces

8 eggs

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

Directions:

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.

Serve warm.

Enjoy!