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Potato Asparagus Frittata

Make this in a well seasoned 10-inch skillet that you can put in the oven. It will make 4 to 6 servings. Steamed spinach can be used as well. This version of frittata uses fewer eggs, but the key is to use free range eggs like the ones from vision quest farm and more vegetables than most frittata recipes, preferrably fresh from the farmers market or your own garden.

 

Ingredients :

2 medium size potatoes, quartered (if your potatoes are small, about 8 ounces)

10 asparagus spears or more depending on size of stalks, I prefer more

Salt, pepper

2 tablespoons butter, or maybe a bit more!

1 fresh onion, sliced

2 teaspoons of fresh thyme

1/3 cup grated cheddar cheese

4 large eggs, lightly beaten in a bowl

 

Instructions:

Preheat the oven to 350°.

Bring the quartered potatoes, 2 cups of water and a teaspoon of salt to a boil in a saucepan. Reduce the heat and simmer until the potatoes are just tender. Remove the potatoes and set aside. When the potatoes have cooled, cut them into 1/2-inch dice. Braise the asparagus until tender, cool, then chop into 2-inch long pieces and set aside with the potatoes.

Heat half of the butter in your skillet, and sauté the onion until softened. Add the thyme and toss. Combine the onion and thyme with the potatoes and asparagus.

Stir the cheese, 1/4 teaspoon of salt, and a bit of pepper into the eggs. Heat the remaining butter in your skillet and pour the egg mixture into the skillet and cover. Once the bottom of the frittata is firm, spread the vegetables on top evenly and cover. Continue cooking until the egg is no longer runny.

Transfer the skillet to the oven and bake until the frittata top is set and dry to the touch (maybe 4 minutes.) Run a spatula around the edge to loosen the frittata. Slide it onto a serving plate. Serve warm, at room temperature, or chilled.

 

Farmer's Market Slow Cooker Breakfast casserole:

8 strips of bacon

1 onion chopped

1 minced clove of garlic minced

1 red bell pepper chopped

1 cup broccoli finely chopped

1 cup mushrooms chopped

2 pounds of hash browns. (frozen or fresh)

1 and 1/2 cups shredded cheddar or cheddar jack cheese

12 eggs

1 cup milk

1 tsp dill (dried or fresh)

1/2 tsp. salt

1/2 tsp. pepper

 

Cook bacon until crispy. Cool. Chop into 1/2 inch pieces.

Chop all the vegetables and saute for five minutes until slightly tender.

Spray slow cooker with non stick cooking spray. Place one third of hash browns in the bottom of the slow cooker and season with salt and pepper. Top with one third of the vegetables and one third of the cheese. Repeat this step until all the ingredients are used ending with a layer of cheese.

In a large bowl mix together eggs, milk, dill, salt and pepper to taste. Pour ove ingredients already in slow cooker.

Place a piece of paper towel beneath the lid to absorb excess moisture as it cooks.

Cook on high for 4 and a half hours or on low for 8 to 10 hours.

A thermometer inserted in the center should read 160 degrees.

 

Easter

 

Mothers Day