Potato and Asparagus Frittata
Waste not, want not! Keeping that old saying in mind, make good use of leftovers with this frittata made from leftover potatoes and asparagus. Before roasting the potatoes, toss them with a mixture of olive oil, salt and pepper and chopped herbs from the garden. Finish the asparagus with olive oil and grated Pecorino Romano cheese when you serve it the first time around, so that the leftovers will already be well seasoned.
- 3 tablespoons olive oil
- 1 sweet onion, chopped
- 2 cloves garlic, finely chopped
- 10 oven-roasted herbed red potatoes, cut in half
- 1 pound cooked asparagus
- 6 beaten eggs
- A handful of grated Pecorino Romano cheese
- Salt and pepper, to taste
Pre-heat the broiler.
Pre-heat an ovenproof nonstick skillet. Add the olive oil. Heat until hot. Add the onion and garlic. Cook until translucent.
Add the potatoes and asparagus. Heat through.
Pour the beaten eggs into mixture. Add salt and pepper, to taste. Heat on medium-low heat until the mixture is set.
Sprinkle with cheese and place under the broiler until finished.