June 30, 2020


2 Yukon Gold potatoes
2 tablespoons Butter Olive Oil
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
Dash of White Truffle Oil


Preheat oven to 350 degrees. Parboil potatoes for 15–20 minutes and then slice into ¼-inch rounds. In large ovenproof skillet, pour Butter Olive Oil 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. 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). Move pan to oven for 20–30 minutes, until completely set and slightly browned. While cooking, prepare truffle mayonnaise by whisking mayonnaise with a dash of White Truffle Oil. When frittata is done, flip onto plate, garnish with steamed asparagus, and serve with truffle mayo.

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