This Saturday Evening’s recipe, Red Potato and Asparagus Frittata, results from The Lucky Wife’s mission to find some new breakfast options. Our breakfasts usually consist of cereal, sausage, boiled or scrambled eggs, fruit, or sometimes pancakes, omelets or oatmeal. She figured it was time to venture out a bit for the most important meal of the day!
This was the first time I had ever made frittata, and due to our food sensitivities, we did not include cheese in ours. On a side note, we recently remembered that The Well-Fed Son can have fresh cheeses any time, so we will be working on adding some of those into our diet soon, as he enjoys and misses cheese.
From reading recipes and talking to other people that have made frittatas, they’re very similar to an omelet in that you can customize them however you like. The egg and cooking process is merely the medium by which your favorite ingredients are showcased.
The one key factor is that the ingredients need to be two things: 1) They can’t have too much liquid; and 2) They need to be fully or partially cooked before the egg is added. Too much liquid will take the egg longer to set because the excess liquid will have to evaporate, and undercooked ingredients will result in an inferior end product, i.e. cooked egg but raw ingredients.
I have also found by reading recipes that frittatas don’t necessarily need to be baked. They can be cooked on a stove-top in a covered skillet. There is a slight risk when using a well seasoned cast iron skillet in the oven that excess oil may burn. So if you prefer to cook on the stove, it can be done just as long as the skillet is covered.
The Well-Fed Daughter loves eggs, so much so that it may be her most favorite food. Usually, she eats her eggs hard boiled, with a little salt, followed by scrambled, so having some other ingredients along with her eggs made for a nice change for her. The Well-Fed Son and The Lucky Wife also really enjoyed this recipe. I, however, am extremely sensitive to eggs cooked by themselves and honestly did not even taste-test this one.
Enjoy.
- 6 small red potatoes, diced
- 1 bunch fresh asparagus, stalks removed, cut into 1-inch pieces
- 6 turkey sausage links, diced
- 1 small sweet onion, diced
- 6 ounces portobello mushrooms, sliced
- 6 eggs
- 1/3 cup milk
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- salt to taste
- Preheat oven to 350 degrees.
- Heat 10-inch cast iron skillet over medium heat until warm. Add olive oil and diced sausage. Brown sausage slightly.
- Add onion and saute until soft.
- Add mushrooms and saute until soft.
- Add potatoes, asparagus and garlic. Combine thoroughly and cook for approximately 10 minutes or until potatoes are fork-tender, stirring occasionally. (May have to add more oil to keep potatoes from sticking.)
- Combine eggs and milk. Beat with whisk thoroughly. Pour egg mixture over vegetables in skillet. Place skillet directly in oven. Bake for approximately 15 to 20 minutes or until egg is firm and slightly browned.
NEED ANY OF THE TOOLS USED?
2 stars - Surprise your neighbor
The Well-Fed Daughter (22 months old) - 4 Stars
More great ideas: Tip Me Tuesday, Women Living Well Wednesday, Works for Me Wednesday, Foodie Friday
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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