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Fluffy Spring Frittata

Source of Recipe


From "One Pan, Two Plates" by Carla Snyder



List of Ingredients



• 6 large eggs
  
• 2 Tbsp milk or water
  
• Salt and freshly ground black pepper
  
• Pinch of freshly grated nutmeg
  
• Pinch of cayenne pepper
  
• 2 Tbsp unsalted butter
  
• 1 small yellow onion, finely diced
  
• 3 new potatoes, scrubbed and cut into 1/4-inch dice
  
• 1 red bell pepper, seeded, de-ribbed, and cut into 1/4-inch dice
  
• 1 bunch asparagus, tough woody ends snapped, cut into 1-inch pieces
  
• 6 ounces Gruyère cheese, shredded
  






Instructions



1. Preheat the broiler with the rack in the second position from the top.
   
   
2. In a medium bowl, whisk together the eggs, milk, 1/2 teaspoon salt, a few grinds of pepper, the nutmeg, and cayenne.
   
   
3. In a 12-inch ovenproof skillet over medium-high heat, melt the butter. When the butter is melted and sizzles, add the onion and potatoes and a sprinkle of salt and pepper. Cook, stirring every now and then, until the potatoes begin to soften, about 4 minutes. Add the bell pepper and asparagus and another sprinkle of salt and pepper and continue to cook and stir occasionally until the vegetables are tender and the potatoes are lightly browned, another 4 minutes or so. Taste a piece of asparagus to see if it's tender. If it's not, cook it another minute or two. Spread the vegetables evenly over the bottom of the pan and sprinkle the cheese over the top.
   
   
4. Pour the eggs evenly over the vegetables in the pan and reduce the heat to low. Cover the pan and cook for 2 minutes, then remove the lid and transfer the pan to a broiler. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes. To test, press the center of the frittata lightly with your finger. If it feels firm, it's done.
   
   
5. Remove the frittata from the oven and let it rest for 3 minutes on a wire rack on the countertop of continue to firm up before cutting it into wedges. It will be puffy when it comes out of the oven but will deflate and become firmer as it cools. Serve the frittata hot or at room temperature.
   
   Serves 2