A great way to use up leftover veggies is to add them to a frittata. This asparagus potato frittata is a healthy finger food to feed the kids. Flavour options are endless-choose from a variety of flavour combinations, keeping it simple with onions, peppers, mushrooms, tomatoes, or potatoes, or adding more complex, bolder flavours such as sausage, chorizo, goat or feta cheese.
The word “frittata” can be intimidating for some people however, once you get the hang of it, they’re actually quick and easy to make. What’s more important is knowing the secret trick to making a perfect frittata every time. My mother-in-law taught me the secret and now I’ll be sharing it with you in this post.
If he gets THIS excited about asparagus he can crash my food photo shoots anytime!
Heat oil in a small saucepan on medium heat for 1-2 minutes. Add the onions and sauté for 3-4 minutes or until translucent. Add the potato and asparagus and heat through for 2-3 minutes.
Whisk the eggs in a small bowl then add to the pan. Cook the eggs, stirring constantly, for about 4-5 minutes or until they’re similar in consistency to loosely scrambled eggs.
Remove the eggs from the pan and set aside in a bowl. Increase the temperature to medium-high heat for about 1 minute. You may need to add another tablespoon of olive oil before returning the eggs to the pan. Add the eggs back into the pan, at which point you should hear a sizzle from the hot oil. With your spatula, bring in the sides of the eggs to form a patty and cook for another 4-5 minutes.
Remove the frying pan from the burner and place a plate over the frying pan. The plate must be larger than the frying pan!
Holding the plate tightly against the frying pan, flip the frittata over onto the plate.
Slide the frittata back into the pan. Cook for 2-3 more minutes on medium-high heat to brown the bottom side of the frittata.
Serve warm or at room temperature.