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Asparagus Leek New Potato Frittata - BoulderLocavore.com

Asparagus Leek New Potato Frittata

Frittatas are simple food and easy to prepare. Cooked partially on the oven in a cast iron or other ovenproof skillet, and transferred to the oven to complete cooking producing a lofty, cheese top. Small new potatoes, leek rings and spring asparagus make this a wonderful seasonal dish for any meal of the day.
Course Main Course
Cuisine American
Keyword asparagus frittata, aspargus potato frittata, potato leek frittata
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 -8 servings
Calories 276 kcal
Author Toni Dash

Ingredients

  • 2 tablespoons Olive Oil
  • 2 cups New Potatoes , scrubbed, cut into ½ inch pieces or in half if using tiny potatoes
  • 8 large Eggs , room temperature
  • 1 teaspoon fresh Thyme leaves (removed from the stem)
  • ½ teaspoon Kosher Salt
  • ½ teaspoon freshly ground Black Pepper
  • 1 cup grated Gruyere cheese
  • 1 cup Leeks , cleaned, sliced thinly, white and light green portions (approximately 1 large leek) and separated into rings
  • 1 bunch thin Asparagus , woody bottom of the stalk removed, cut on the diagonal into 1-inch pieces
  • ¾ cup grated Havarti with Dill cheese

Instructions

  1. Preheat the oven to 400 degrees.
  2. Add 1 tablespoon of the olive oil to a 10-inch cast iron or other heat proof skillet over medium high heat. Add the potatoes and cook for 5 minutes, stirring periodically, allowing them to develop a crust.
  3. Lower the heat to medium, cover, stirring occasionally until the potatoes are fairly soft; 5-10 minutes. Remove and set aside.
  4. While the potatoes are cooking, in a large mixing bowl whisk the eggs together. Add in the thyme, salt, pepper and Gruyere cheese; whisk to combine. Set aside.
  5. Heat the second tablespoon of olive oil over medium-high heat in the skillet. Add the leeks and cook for 4 minutes, stirring constantly.
  6. Add the asparagus and cook for an additional 6 minutes, stirring often. Return the potatoes to the skilled and stir to combine. Spread the vegetables and potato mixture to evenly cover the bottom of the skillet.
  7. Pour the egg mixture evenly over the vegetables in the skillet. Allow the frittata to cook undisturbed until the edges are set; 2-4 minutes. Place the frittata in the heated oven and allow it to finish cooking for 10-12 minutes until the liquid is gone and the top is fluffy.
  8. Add the Havarti with dill cheese and continue to cook 1-2 minutes until it had melted. Remove from oven and serve.
Nutrition Facts
Asparagus Leek New Potato Frittata
Amount Per Serving
Calories 276 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g35%
Cholesterol 245mg82%
Sodium 383mg16%
Potassium 335mg10%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 1g1%
Protein 16g32%
Vitamin A 835IU17%
Vitamin C 12.3mg15%
Calcium 291mg29%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.