A Quickie

This is a fast, healthy go to meal that can be served for brunch, lunch, or a light supper for two. It can easily be doubled or tripled to serve more, however, a larger skillet would be needed.


RECIPE:
Vegetable Frittata with Red New Potato Rosemary Home Fries

For the frittata

• 1/2 an onion, finely diced
• 1 small clove of garlic, minced
• 1/2 tbsp butter plus1 tsp olive oil
  
• 8 spears of asparagus lightly steamed and cut into 1 inch pieces
• 5 large white mushrooms, wiped clean and sliced
  
• 1/4 of a red bell pepper, diced
• 4 eggs, beaten
  
• 1/8 c parmesan cheese
• salt and fresh ground black pepper

• preheat the broiler
  
• melt the olive oil and butter over medium heat in a small, oven safe skillet
• add the onion and mushrooms and cook, stirring, until tender (about 5-8 minutes)
• add the garlic and bell pepper and cook, stirring, 2-3 more minutes
• add the asparagus and shake the pan to evenly distribute the vegetables
• sprinkle the parmesan onto veggies and season with salt and pepper
  
• pour the eggs over the veggies and cheese and let set
  
• lift the edges of the frittata carefully allowing the uncooked egg to flow under neath
• when the frittata is pretty much set except for the top, place it under the broiler for about 3 minutes or until fully cooked (keep a close watch, it can easily be overdone)
• invert the skillet onto a large plate
• slice the frittata into wedges and serve with a little sprinkle of parmesan on top

For the potatoes:

• scrub 10-12 red new potatoes and either halve or quarter depending on their size
• heat 2 tbsp of olive oil in a medium skillet over medium high heat
• add the potatoes, toss them to coat in the oil, and season generously with salt and pepper
• reduce heat to medium low and cover, stirring occasionally, until tender (about 20-25 minutes)
• sprinkle with a 1/4 tsp of crushed rosemary and serve