Updated 06/08/2012 05:00 AM
Recipe: Asparagus, Potato and Goat Cheese Frittata
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5-6 baby potatoes, boiled, cooled and sliced
olive oil for sauteing veggies as needed (approx. 2-3 Tbs)
1/2 medium Vidalia onion, halved through the circumference and sliced
7-8 large spears asparagus, thinly sliced crosswise (lower tougher ends removed first)
1 Tbs chopped fresh tarragon (optional but good)
salt and pepper to taste
6 large eggs, beaten
approx. 3-4 ounces crumbled goat cheese
Add a splash of olive oil to a 10-inch heavy bottomed nonstick pan on medium high heat and saute half of a medium sliced Vidalia onion for a few minutes.
At that point, add 7-8 thinly sliced spears of asparagus and cook those for a minute or two.
Add a little more olive oil if you think it needs it and 5-6 1/4-inch thick sliced cooked baby potatoes and let those warm through.
Then sprinkle on 1 Tbs of chopped fresh tarragon, if you're using it, and add a little salt and pepper. And then add 6 large beaten eggs, and turn the heat down to medium low.
Use a rubber spatula to push the outside of the eggs toward the center, and let some of the loose eggs go to the outside of the pan. Then sprinkle the goat cheese around the top.
At that point, place the pan into the oven, right underneath the hot broiler, to finish.
Once the eggs are cooked through, you can serve it while it's nice and hot or carefully slide it out onto a plate and cool it down in the fridge.
You could thinly slice (1/8th-inch thick) raw baby potatoes and saute them at the same time as you saute the onion instead of parboiling the potatoes whole first.
Use a whole small regular onion instead.