Potato Asparagus Frittata

Make this in a well seasoned 10-inch skillet that you can put in the oven. It will make 4 to 6 servings. Steamed spinach can be used as well. This version of frittata uses fewer eggs and more vegetables than some other recipes.


2 medium size potatoes, quartered (if your potatoes are small, about 8 ounces)
10 asparagus spears
Salt, pepper
2 tablespoons butter, or maybe a bit more!
1 fresh onion, sliced
2 teaspoons of fresh thyme
1/3 cup grated cheddar cheese
4 large eggs, lightly beaten in a bowl


Preheat the oven to 350°.

Bring the quartered potatoes, 2 cups of water and a teaspoon of salt to a boil in a saucepan.  Reduce the heat and simmer until the potatoes are just tender. Remove the potatoes and set aside.  When the potatoes have cooled, cut them into 1/2-inch dice. Braise the asparagus until tender, cool, then chop into 2-inch long pieces and set aside with the potatoes.

Heat half of the butter in your skillet, and sauté the onion until softened. Add the thyme and toss.  Combine the onion and thyme with the potatoes and asparagus.

Stir the cheese, 1/4 teaspoon of salt, and a bit of pepper into the eggs. Heat the remaining butter in your skillet and pour the egg mixture into the skillet and cover. Once the bottom  of the frittata is firm, spread the vegetables on top evenly and cover.  Continue cooking until the egg is no longer runny. 

Transfer the skillet to the oven and bake until the frittata top is set and dry to the touch (maybe 4 minutes.)  Run a spatula around the edge to loosen the frittata. Slide it onto a serving plate.  Serve warm, at room temperature, or chilled.