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Saturday, April 13, 2013

Asparagus, Scallion, Bacon and Potato Frittata

This hearty and indulgent frittata was a hit at my Easter brunch!  I served it piping hot out of the oven in a cast iron skillet. Very country-esque.  It didn't brown as evenly as I would have liked it to but if I left it in the oven any longer the egg would have been over cooked,hmmmmm.
I have to say it was equally delicous the very next day at room temperature after keeping it refrigerated overnight.   A perfect dish for entertaining! You can make it the day before, spending more time with your guests and less time in the kitchen. :)  



Ingredients: (serves 8-10)

16 brown eggs
1 cup heavy cream
2 tbsp butter
2 tbsp of oilve oil
kosher salt 2 pinches
fresh ground black pepper 2 pinches
Manchego cheese 2 cups shredded
bacon 16 strips browned and cut into 1/2" pieces
scallion 5 stalks sliced horizontally into 1/4" pieces
garlic 2 cloves peeled and minced
1 bunch of thin asparagus blanched then chilled in an ice bath and chopped into 1" pieces 
7 red new potatoes lightly peeled leaving some skin on and cut into 1/4" slices


Preheat the oven to 375.


Take a 12" cast iron pan and lay the bacon flat in it.  Place the pan on the stove over a medium heat and brown the bacon until crisp on both sides.  Remove the bacon and place it on a paper towel.  Pour half of the bacon fat out of the pan. In the same cast iron pan add the olive oil and butter.  Return the pan to the flame swishing it around coating the pan evenly.  Add the garlic lightly browning it (takes about 2 minutes).  Add the potatoes to the pan and lightly brown them for about 6 minutes tossing them often.  Add the chopped scallion and asparagus to the skillet tossing the ingredients often until scallion and asparagus is lightly brown.

In a large bowl whisk together the eggs, heavy cream,  kosher salt and fresh ground pepper.  Add half of the shredded Manchego cheese. Add bacon and continue to whisk. 

Combine the egg mixture into the pan and use a spatula to make sure the egg does not stick to the side of the pan. Cook it on the stove top for about 5 minutes.

Take the cast iron pan and place it in the oven topping it off with the remaining shredded Manchego cheese.  Cook the frittata until it is lightly browned on the top and cooked through or until you can stick a fork into it and it comes out clean when you remove it.  About 15 minutes.

Serve.

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