Cheesy Spring Frittata
Three words for you: cheesy spring frittata. And I could eat it for breakfast, lunch or dinner.
Ingredients
1 yellow potato
1 leek
200g asparagus
1 tbsp unsalted butter
1 tbsp olive oil
6 large eggs
¼ cup heavy cream
150g low-moisture mozzarella, grated
Prosciutto for serving (optional)
1 tsp salt, divided
Pepper
Instructions
1. Preheat oven to 350F.
2. Start by cutting your veggies. Leaving the skin on, cube your potato. The smaller the pieces, the better. Next, dice the leek, aiming for pieces that are similar in size to the potato cubes. Finally, roughly chop your asparagus. It’s okay for your asparagus pieces to be a little bigger, about 1-2 cm long.
3. Heat a well-seasoned cast iron on medium-low heat for 1-2 minutes. Add butter and olive oil. When the butter melts, add the cut veggies and season with ½ tsp salt. Cover, leaving room for steam to escape. Let cook on medium-low for 10 minutes, stirring half-way to ensure it doesn’t burn.
4. While the veggies cook, add eggs, cream, ½ tsp salt and 5 cracks black pepper to a medium bowl and whisk well. Add grated mozzarella and stir to combine.
5. By now the veggies should be done. Look for the largest piece of potato in the pan and taste it. If it’s soft, we’re good to go! If not, continue cooking until soft. All the veggies need to be fully cooked at this stage. This is also a great opportunity to taste and adjust the seasoning. Does it need more salt? Some pepper? Add it here.
6. Once the veggies are soft and properly seasoned, cover with the cheesy egg mixture. Let cook on medium-low heat until the edges start to peel away from the pan, about 5-7 minutes. But don’t touch it! Let it do its thing.
7. When the edges peel away from the pan, transfer to the oven and finish cooking for 7-10 minutes. But keep a close eye on it, you want the outer rim to be firm but the center jiggly.
8. Remove and let sit at room temperature for 5 minutes.
9. Cut into slices and serve with prosciutto.