Spring Vegetable and Potato Frittata

Actually on p. 86c.

A nice brunch dish but also good for a light dinner with a side salad. The "spring vegetable" is asparagus but this would be just as good with small broccoli florets or spinach or Swiss Chard. The recipe calls for cheddar and a small amount of Parmesan but playing around with different cheeses would be fun with this recipe.

As written, the recipe is pretty eggy and dense -- one of the reviewers at the FC website added cream to lighten the egginess a bit and I think that is a good idea.

Recipe calls for cooking on the stovetop and finishing under the broiler but I use the "Splendid Table" approach of simply baking in the oven (@45 minutes -- first 30 minutes covered with foil) once the eggs and cheese are added to the sauteed veggies. This works for me because I like to get the prep dishes done, the table set and a side salad done, then relax a little with a glass of wine before dinner is served.

This recipe is also available at the Fine Cooking website.

http://www.finecooking.com/recipes/spring-vegetable-potato-frittata.aspx