5 to 6 Servings
2 tablespoons olive oil
½ c onion, diced
2 t garlic, finely diced
5 small Yukon Gold or red potatoes cut into ¼ rounds
1 c fresh asparagus, cut into bite size pieces
½ c Comte or Gruyere cheese, shredded
Kosher salt and black pepper, plus a generous pinch of cayenne pepper if desired
¼ cup fresh basil, cut into thin strips
Heat olive oil in a 10″ – 12″ heavy duty skillet over medium heat. Sprinkle potato rounds with salt and pepper. When oil is hot, place potato rounds in the pan and cook for about 10 to 12 minutes, turning as necessary. They should be firm and slightly browned. Remove from pan and reserve in a bowl.
Add asparagus and onions to pan, and cook until softened. Add garlic and cook until the garlic releases its fragrance. Remove the veggie mixture from the pan and add to the bowl with potatoes. Add the basil and pinch of cayenne to the vegetables, blend well, and return the mixture to the medium skillet.
In a separate bowl, beat eggs and add Kosher salt and pepper. Pour eggs over vegetables, distributing them evenly. Sprinkle shredded cheese over the eggs. Cover the pan and cook on low heat for about 5 to 8 minutes until the eggs are firm. If the eggs are barely set, place the skillet, uncovered, in the broiler for 1 to 2 minutes. Keep a close watch to prevent overcooking.
Cut the frittata into wedges. Garnish with basil leaves if desired. Serve in the pan hot or warm.