Asparagus Frittata

By LRay

The Local Palate, May 2015.

Ingredients

• 2 Yukon Gold potatoes
• 2 tablespoons butter
• 1/2 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
• 1/2 cup mayonnaise of choice (homemade preferable)
• Dash of white truffle oil

Details

Servings 8
Adapted from thelocalpalate.com

Preparation

Step 1

Directions

Preheat oven to 350 degrees.

Parboil potatoes for 15–20 minutes and then slice into ¼-inch rounds.

In large ovenproof skillet, melt butter 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 (if desired), and serve with truffle mayo.