Potato and Asparagus Frittata

Source: glutenfreeweek
Prep time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes

Description

The leeks add a nice soft flavor to this Potato and Asparagus Frittata.

Ingredients

2  
small red potatoes (peeled and cubed)
1⁄2 bn
of asparagus with ends cut off (chopped into 1 to 2 inch pieces)
6  
eggs
1⁄4 c
parmesan cheese
1⁄2 t
dried rosemary (or 1 teaspoon fresh, chopped)
1⁄4 c
shredded swiss cheese
1 T
olive oil
1 c
leeks (cut off leaves, clean and dice)

Instructions

1) In an oven proof pan, brown the chopped potatoes and leeks in olive oil.
2) Steam the asparagus until it is tender. Chop into 1 to 2 inch pieces. Add the asparagus to the pan.
3) In a bowl mix 6 eggs. the rosemary, and the Parmesan cheese. Add desired amounts of salt and pepper. Pour the mixture over the potatoes and asparagus. Cook until mostly firm over medium heat for about 8-10 minutes.
4) Add Swiss cheese over the egg and place pan in oven to broil for 3 minutes to brown the top of the frittata.

Notes

Serve with sliced tomatoes and greens. Add your favorite salad dressing.