Asparagus Fritata
Photo by Nick Simonite

recipe heading-plus-icon

yields

8 servings

    Ingredients
  • 2 Yukon Gold potatoes
  • 2 tablespoons butter
  • ½ sweet onion
  • sliced
  • 1 pound asparagus
  • tough ends removed
  • thinly sliced on the diagonal
  • Coarse salt and freshly ground pepper
  • 5–6 large eggs
  • 1 cup half-and-half
  • ½ cup mayonnaise of choice (homemade preferable)
  • Dash of white truffle oil
steps
  1. Preheat oven to 350 degrees.
  2. Parboil potatoes for 15–20 minutes and then slice into ¼-inch rounds.
  3. In large ovenproof skillet, melt butter over medium heat. Sauté onion and asparagus in butter for 1–2 minutes, until slightly softened. Add potatoes in a layer and sprinkle a little salt and pepper.
  4. Whisk eggs with half-and-half and pinch of salt. Pour over vegetables in pan and let set, about 5 minutes (still over medium heat).
  5. Move pan to oven for 20–30 minutes, until completely set and slightly browned.
  6. While cooking, prepare truffle mayonnaise by whisking mayonnaise with a dash of white truffle oil.
  7. When frittata is done, flip onto plate, garnish with steamed asparagus (if desired), and serve with truffle mayo.
  • from Chef Alex Gates of Hotel Saint Cecilia, Austin, TX

Leave a Reply

Be the first to comment.