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.
Servings 6 -8 servings
Calories 276kcal
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
- Preheat the oven to 400 degrees.
- 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.
- Lower the heat to medium, cover, stirring occasionally until the potatoes are fairly soft; 5-10 minutes. Remove and set aside.
- 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.
- Heat the second tablespoon of olive oil over medium-high heat in the skillet. Add the leeks and cook for 4 minutes, stirring constantly.
- 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.
- 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.
- Add the Havarti with dill cheese and continue to cook 1-2 minutes until it had melted. Remove from oven and serve.
Nutrition
Calories: 276kcal | Carbohydrates: 11g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 245mg | Sodium: 383mg | Potassium: 335mg | Fiber: 1g | Sugar: 1g | Vitamin A: 835IU | Vitamin C: 12.3mg | Calcium: 291mg | Iron: 1.9mg