By / Photography By Marvin Shaouni | March 15, 2016

Ingredients

  • 1 tablespoon butter
  • 1 medium shallot, sliced
  • ½ pound blanched asparagus, cut into 1-inch pieces
  • 4 medium red skin potatoes, cooked and diced
  • 6 large eggs, beaten
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon coarse salt, divided
  • ½ teaspoon freshly ground black pepper, divided

Instructions

Preheat oven to 350°.

Heat an ovenproof 12-inch skillet on medium-high heat; add butter and shallots. Sauté until tender and translucent. Add prepared asparagus, potatoes, ½ teaspoon salt and ¼ teaspoon black pepper. Sauté until heated through.

Reduce pan heat to medium-low. Place eggs, tarragon, ½ teaspoon salt and ¼ teaspoon black pepper into pan and cook gently for 3 minutes without stirring.

Place frittata in preheated oven for 10 minutes or until eggs are set. Remove from oven, cool slightly, and slice into wedges.

Yield: 6 servings

Chef ’s Note: A frittata is a great way to use leftover cooked vegetables and pasta.

Ingredients

  • 1 tablespoon butter
  • 1 medium shallot, sliced
  • ½ pound blanched asparagus, cut into 1-inch pieces
  • 4 medium red skin potatoes, cooked and diced
  • 6 large eggs, beaten
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon coarse salt, divided
  • ½ teaspoon freshly ground black pepper, divided

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