ASPARAGUS FRITTATA


Ingredients 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

Directions 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.

Featured Posts
Recent Posts
Archive
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square

© 2020 The Olive Obsession