Springtime Frittata with Morels & Asparagus
10 or moremorels sliced in half
1/2 casparagus sliced in 1/2 inch pieces
1/2 cgold potatoes shredded or diced small
1/2 csweet onion minced
5-6medium or large eggs, lightly whisked
1/4 cheavy cream
1 csmoked gouda shredded
You decidebutter to sauté
How to Make Springtime Frittata with Morels & Asparagus
- Set the oven to 350. Heat a well seasoned,12 inch, cast iron pan to hot. Add enough butter to the pan to at least coat the bottom, more if you love butter like I do! Keep the cast iron pan on medium heat. Add the potatoes and stir for a minute or two, so they don’t stick. Keep stirring as you add the onions, cook onions to translucent. Turn the heat down a little. Add the morels and asparagus and cook until asparagus are slightly tender (they’ll finish in the oven). remove from heat. Remove sautéed veggies to a plate or bowl.
- In a 4 cup measuring cup (or bowl) place the lightly whipped eggs and whisk in cream. Stir in cheese. Pour this mixture to the cast iron pan. Stir in your sautéed veggies. Place cast iron pan in heated oven. Bake for about 20 minutes, or until eggs are set and top is lightly golden browned, or as browned as desired. Removed from oven, cool slightly and flop frittata out onto a cutting board to slice.
- Serve immediately; frittata is best warm. Leftovers will keep airtight in the fridge for up to 5 days.