6 large home raised chicken eggs
1/4 c. Stoneyfields’ Organic Lowfat Milk
1 tablespoon extra virgin olive oil
1 small organic red onion onion, chopped
2 tsp. all natural minced garlic
3 small potatoes, very very thinly sliced
1 c. fresh asparagus, steamed and chopped
1 TBSP capers
1/2 c. finely shredded cheese of choice
salt to taste
Preheat your oven to 450F degrees. Chop and steam asparagus. In a medium bowl whisk the eggs and milk with a small pinch of salt. Set aside. In a (small) 8 1/2-inch ovenproof nonstick skillet over medium-high heat and add olive oil, onion, and another pinch of salt. Saute onions until translucent and then add garlic. Saute for another 3 minutes until onions are golden. Add the potatoes and cover; cook for another 3 minutes or until potatoes are tender. Add steamed asparagus and capers. Slide everything out of the skillet onto a plate and set aside.
Turn down the heat a bit. Using the same skillet, add the eggs and cook over medium-low heat for about 5 minutes or until the eggs are just set and there isn’t a lot of liquid running around the pan. To facilitate this, run a spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook. Now sprinkle cheese and then the potato onion mixture over the top.
Place the skillet in the oven and bake for about 10 minutes or until well set and puffy. Remove from oven (be careful the handle is hot!), cut into wedges, and serve.
Serves 2 to 4.
*Recipe inspired by 101 Cookbooks