The Perfect Asparagus and Potato Frittata

For the longest time I've assumed that I've mastered the art of making the perfect frittata-until that memorable day when my mother-in-law offered to teach me her secret "trick." (There was no way I was going to have a frittata-off with her! At Easter, in her part of the country they make mammoth-sized frittatas, sometimes with up to 40 eggs!) Having said that (to my credit), I think my frittatas were pretty good, but now thanks to her I've finally figured out what that one little technique was that I was missing!
I think the word "frittata" is intimidating for many people, but really, they're not that hard to make! I do suggest testing out this "no-fail" trick on baby's frittata because let's be honest, they won't know the difference if (for some odd reason!) it doesn't turn out!
As much as frittatas are quick and easy to make they are also very versatile! Try changing up the ingredients every now and again-why not try sausage and tomatoes, chorizo, onion, and potato, or a simple mushroom frittata?

So,the next time you're having a dinner party why not try a "grown-up" version? Just remember that if you want to be the star of the party be sure to keep the "secret trick" to yourself! ;-)

1 tbs. chopped onion
1/4 chopped (previously boiled) asparagus
1/4 cup chopped (previously boiled) potato
3 eggs water
1 tbsp. water

Heat oil in a small saucepan on medium heat for about 1 minute.
Add the onions and sautee for about 2-3 min (or until translucent)
Add potato and asparagus and heat for 1-2 minutes.
Whisk eggs with water then add to the pan, stirring constantly until they almost form a patty in the middle of the pan-they will basically look like scrambled eggs.

And here it is...the trick you've all been waiting for...

Remove the eggs from the pan and put in a bowl (I use the same one used to whisk the eggs)
Increase the temperature to medium-high heat for about 1 minute. (If you notice that the eggs were sticking just add a little bit more oil or cooking spray before adding eggs back to the pan)
Put the eggs back in the pan-you should hear a sizzle!!
With your spatula bring in the sides of the eggs to form a patty and cook for about 2 minutes.

Now onto "step 2" of the "secret trick" (which I can give myself credit for already having mastered!)


Place a plate (larger than the pan) over the pan and remove from heat. Holding tightly, flip the pan over, then slide
the frittata back into the pan...and voila! Congrats, you did it! ;-)
Cook for about 2 more minutes. Serve warm or at room temperature!

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1. Trishawna Robinson

Scarborough, Canada

2. Steph

Manchester, United Kingdom

3. Lauren Markman

Concord, NC, United States




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