My grown son is now in his own condo and this collection of recipes I called, Dearest Michael were written when he was younger as you will see by my references, as a gift to him for this very moment.
Whether you read them for the story or the recipe, know that they were written as a tribute to the many people who have influenced my kitchen, my cooking and my notion of family.
A Delicious All Day Frittata
This recipe today is an Asparagus, Potato (and or Tomato as you will see with the pictures today) and Grated Parmesan Cheese Frittata. The potato ingredient pays homage to my dear friend, Roccio from Spain who makes a Spanish Frittata that is absolutely delicious.
Prep Time: Less than 10 minutes
WHAT YOU WILL NEED
This makes 4 hardy slices or 6 moderate ones.
Preheat oven to 350 (I usually use the convection setting)
- 2-3 T olive oil
- 1 Bunch of asparagus chopped in small bite size pieces
- A shake of salt and a grind of pepper
- 1 Large baked russet potato, previously baked - or if you have the time, slice thin and fry in oil on the stove in batches until tender. This is time consuming and I am completely lazy, (and clearly not a purist like my friend, Ro is when it comes to authentic Frittatas) Note: When I am cooking dinner and using potatoes, I usually bake an extra one and use it for the next morning’s breakfast.
- 1 good tomato sliced. (You can also use sliced cherry tomatoes)
- 5-6 beaten eggs
- 1/3 cup grated Parmesan cheese ( Feta would be great here as an alternative too)
WHAT TO COOK WITH
- A bowl to beat the eggs
- A good metal spatula
- A medium cast iron pan
How fun is this 12 inch cast iron pan from the one and only Loge company, if you are a Yellowstone TV SERIES fan? You probably don't need another pan, but how fun if you do.
Here is picture of the one I made with the egg and potato and no tomato. This is a really adaptable meal. Change it up, use different veggies, you can even try sweet potato instead of white potato too.