A Versatile Dish for Breakfast, Lunch or Dinner: Spring Fritatta Recipe
Similar to an omelet or quiche, a frittata is an egg-based dish without a crust that is not flipped. Traditional Italian frittatas were made with any number of veggies, cheeses or meats. This recipe is more like the Spanish version, which is filled more with potatoes than eggs, giving the fritatta more body and an earthier flavor.
Pairing this basic recipe with any number of ingredients; like spinach, broccoli, kale, chard, bacon, chorizo, sausage and mushrooms, helps to round out this dishes nutritional and flavor profile.
- 2 Tbsps butter
- 1 cup chopped leeks (white and pale green parts only)
- 2 cups asparagus, cut on bias into 1-inch pieces
- 2 cups thinly sliced potatoes, Yukons or reds
- 6 large eggs, whisked
- 1 cup diced Fontina cheese
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 cup grated Parmesan cheese
- Preheat broiler to 450 degrees. Bring 4 cups of water to a boil, add a pinch of salt, add potatoes. Simmer for 8-10 minutes, or until just tender. Drain.
- Melt butter in heavy caste iron or other broiler-proof nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus, sprinkle lightly with salt, and sauté until tender-crisp, about 3-4 minutes. Reduce heat to low-medium and add potatoes.
- Mix eggs, 3/4 cup Fontina cheese, salt, and pepper in medium bowl. Add egg mixture to skillet; folding gently to combine with potatoes and asparagus. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over top.
- Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve with crème frâiche.