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Posted By Ina On June 5, 2017 @ 6:40 am In Breakfast, Main/Dinner, lunch | 8 Comments

We have had an abundance of fresh organic asparagus and fresh eggs – time to make a frittata – something we all love in this household, and yet something I tend to forget to make.  Not sure why that is, but this was a lovely reminder to make a frittata more frequently.

3 cups shredded yukon gold potatoes – put in a clean towel and  squeeze out the excess moisture

1/2 cup Parmesan cheese

fresh cracked pepper

4 slices bacon, diced and cooked

4 large fresh asparagus – blanch 1 min. drain and add to cold water, once cold pat dry and slice into 1/2 inch pieces

2 large green onions diced

3 Tblsp. fresh minced basil

1 1/2 cups grated aged cheddar cheese

8 large organic eggs, season with salt and fresh cracked pepper – whisk just till combined

Heat up a cast iron skillet on low medium heat.  Add the chopped bacon and cook – then transfer to a paper towel lined bowl.  Drain off 1/2 of the renderings.  Add the shredded potato to the pan with fresh cracked pepper. Cook for  20 minutes stirring about every 3-4 min. until it starts to become golden.  Then sprinkle in the parmesan cheese mixing well.

Preheat the oven to 375 degrees.  Add the diced green onions to the potatoes – continue to cook stirring about 5 more minutes.  Then spread shredded potato evenly in the pan. Once the asparagus is cool – pat dry with paper towel and chop into 1/2 inch pieces.  Spread through out the shredded potatoes then add the minced basil and cooked bacon evenly through out.

Sprinkle with the grated cheddar cheese and pour in the eggs evenly.  Leave on the heat for another 5 minutes then transfer to the oven and cook for  12-15 more min.  Remove from the oven and let sit for 5 minutes before slicing and plating.

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