I totally made this recipe up, but by this point, if I couldn’t do that, something would be drastically wrong. There’s a system to these things. Sauté the veggies up a bit and then add the eggs. Cook on the stove top for a minute or two and then bake everything in the oven for 15 minutes. It’s all very simple. The trick is to choose vegetables that complement one another and to pick some cheeses that are either similar or quite different. I’m guessing that goat cheese and white cheddar are somewhat different. They played well off each other.
Overall, this was a fantastic frittata and I’d definitely make it again. I am addicted to goat cheese and the browned onions added some nice flavor. Of course, the red potato and asparagus played a big role, but the topping of the two different cheeses added tons of taste as well. This is a large and filling frittata that was just great. Highly recommended.
6 Red Potatoes, Quartered
3 Tablespoons Olive Oil
1 Large Sweet Onion, Sliced
1 Bunch Asparagus, Cut into Two-Inch Pieces
3 Cups Swiss Chard, Chopped
12 Large Eggs
1 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
4 Ounces Goat Cheese, Crumbled
4 Ounces White Cheddar Cheese, Cubed
1/2 Cup Parsley, Coarsely Chopped
I used the Hannaford Fresh magazine as inspiration for this recipe. They offered a feature in which they presented a random selection of ingredients and we were supposed to select which ones we thought would go well together. I decided on a few, but then I went off the rails and took off in my own direction. But thanks for getting me going Hannaford!
Arrange your oven racks so one is in the center position. Then, pre-heat the oven to 400 degrees.
Boil the Potatoes
Fill a medium sized pot with water and bring that to a boil. Then, add the potatoes to it and let cook for 10 minutes. When finished, the potatoes should be somewhat soft. Remove them from the water and set aside. I began softening the potatoes this way a while ago after discovering that trying to fry them in a skillet takes forever and does a terrible job. This is the way to go.
Fry the Vegetables
Warm a large skillet over medium-high heat. Then add the olive oil to it along with the sliced onion. Stir the onion a few times and let cook for about three to four minutes, just until it begins to brown. Then, add in the asparagus and cook for about two more minutes. Finally, stir in the Swiss chard and let that cook for about two minutes until wilted. Add in the potatoes when all this is finished.
Whisk & Add the Eggs
Crack the eggs into a large bowl. Add the salt and pepper to the bowl and whisk the eggs well. Then, pour the eggs into the skillet with the vegetables and gently stir everything together. Keep the skillet over the heat for about two minutes. Then, sprinkle the goat and cheddar cheese on top, followed by the parsley.
Bake the Frittata
Place the skillet in the oven and let the frittata bake for about 15 minutes. After this time, the cheese on top should be slightly browned and perfect. When finished, remove the skillet from the oven and turn off the heat. You are finished!
Plate & Serve
Slice the frittata into six or eight pieces and plate. You can season with salt and pepper at this point, if needed. Serve and enjoy!
The Final Potato & Asparagus Frittata
This was a delicious dish and I’m so glad someone out there invented frittatas a long time ago. I can’t think of an easier breakfast, lunch or dinner to prepare that’s so satisfying. Try this recipe out and let me know how it goes. Thanks for reading!