Yield: 4 servings
Prep Time: 30 min
Cook Time: 30 min
8 large eggs, beaten
1/4 cup grated Parmesan cheese
3 tablespoons chopped fresh Italian flat-leaf parsley
Kosher salt and freshly ground black pepper
1/8 teaspoon cayenne pepper
3 tablespoons extra-virgin olive oil
1 medium Yukon Gold potato (about 1/2 pound) scrubbed and diced (about 1 1/2 cups)
1 medium yellow onion, sliced thinly
1/2 pound asparagus, trimmed and cut on the diagonal into 1-inch pieces
3 cloves garlic, minced
6 ounces shredded sharp Cheddar cheese (about 1 3/4 cups)
1. In a medium bowl, whisk the eggs, Parmesan, parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the cayenne.
2. Heat 2 tablespoons of the oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add potato and 1/4 teaspoon salt and cook, stirring occasionally, until browned, 6-7 minutes. Transfer potatoes to a bowl. Reduce the heat to medium. If the pan is dry, add the remaining 1 tablespoon oil. Add the onion and cook, stirring frequently, until if softens and begins to brown, 4-5 minutes. Stir in the asparagus, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring frequently, until the asparagus is bright green and crisp-tender, 3 to 4 minutes. Lower the heat to medium-low and add egg mixture and potatoes, stirring until the ingredients are combined, 10 to 15 seconds. Add the Cheddar and stir until mixed in. Cook without stirring until eggs have almost set, 10 to 12 minutes. (The center may still be loose but should be bubbling a little; the sides should be set). Meanwhile, position an oven rack 6-inches from the broiler element and heat the broiler to high.
3. Transfer skillet to the oven and broil until the eggs have set completely and the top of the frittata is golden brown, 1 to 3 minutes. Let rest for 5 minutes. Gently transfer to a cutting board, slice into 4 wedges and serve.
*If you do not have an ovenproof skillet, wrap the handle of the pan with foil before placing in the oven.
Source: RecipeGirl.com (via Fine Cooking)