Happy Monday, friends! I hope you had a wonderful weekend!
I saw the most amazing looking asparagus at Whole Foods this weekend and was inspired to make this asparagus dill frittata for brunch Sunday morning.
I love adding potato to frittatas, like in this one, in order to turn the dish into a one-pot meal. I always enjoy less clean-up on a Sunday morning!
Asparagus Dill Frittata
1 potato, sliced and halved
4 cloves garlic, chopped
6-8 small stalks asparagus, chopped
1 tablespoon fresh dill
Pre-heat oven to 350 degrees.
Heat olive oil over medium heat in an oven safe frying pan.
Add potatoes and cook until mostly softened, about 5 minutes. Season with salt and pepper.
Stir in garlic and asparagus and continue to cook, stirring occasionally for another 3 minutes or so, or until garlic softens.
Meanwhile, crack eggs into a large bowl. Add dill and then scramble the eggs.
Pour the eggs into the frying pan, making sure all ingredients are covered. Let the sides set up for about 3-5 minutes and then transfer to the oven.
Finish the frittata in the oven for another 10-15 minutes, or until eggs are completely cooked.
Carefully remove the pan and let cool for a few minutes. Using a rubber spatula, carefully transfer the frittata to a serving platter.
Time: 25 minutes