Asparagus, Andouille & Spring Greens Frittata
- bacon grease, lard or olive oil
- 2 lbs potatoes, scrubbed and diced to 1/2-inch
- 2 links (about 6 oz) andouille sausage, sliced in half lengthwise
- 1 large onion, diced
- 1 large bunch (about 1 lb) kale, chard or other leafy green, coarsely chopped
- about 12 stalks cooked asparagus, tips chopped to 3 inches, stems to 1/2-inch pieces, divided (if you don’t have leftover cooked asparagus, steam lightly by microwaving in a heat-safe bowl, covered with a clean, wet kitchen towel, for 2 minutes)
- 12 large eggs
- 1/4 cup milk, buttermilk or cream
- 1/4 cup fresh herbs (parsley, dill, and cilantro are all good choices), chopped
- salt + freshly ground black pepper, to taste
- 1/4 tsp cayenne pepper or red chile flakes
- 4 oz mozzarella or other melting cheese, grated or diced
- In a large, heavy, oven-safe skillet, heat the grease or oil over medium heat until hot, but not smoking. Add potatoes, toss to coat in fat, and cook, stirring occasionally, over medium-low heat, until the edges are browned, the outsides are somewhat crispy and the middles are tender. This can take anywhere from 20 – 40 minutes depending on how high you keep the heat and how diligent you want to be about stirring. I usually keep the heat low and stir only now & then while I prep the remaining ingredients. Remove potatoes to a clean plate.
- While the potatoes are cooking, prepare the vegetables, grate the cheese, and beat the eggs with salt, pepper, cayenne, milk and fresh herbs. Once potatoes are done, add more grease or oil to the pan if necessary: add the andouille, cut-side down, and brown over medium heat, about 5 minutes per side. Remove to a clean cutting board, and once cool enough to handle, slice each piece thinly, on the diagonal.
- Preheat the oven to 400 degrees F.
- Wipe the pan clean of any blackened sausage residue. Sauté the onions, kale and the stem pieces of asparagus, adding more grease or oil to the pan if necessary; stir frequently while cooking over medium heat until kale is wilted and onions are softened, about 5 minutes. Add the potatoes and sausage, tossing with the vegetables until evenly mixed. Raise heat to medium; whisk eggs one last time then pour over vegetables. Sprinkle cheese evenly over the eggs, shaking to level eggs and cheese. Press asparagus spears into the top of the frittata. Cook on the stovetop for 1 to 2 minutes, to allow the bottom to set, then transfer to the preheated oven and bake until puffed and lightly browned on top, about 20 minutes.
- Remove from the oven and allow to cool (frittata will naturally deflate a bit as it cools) before cutting. Serve warm or at room temperature.
- I know I always say this, but the options are nearly endless. In my opinion, the basic frittata contains eggs, potatoes and some form of allium (onion, leek, scallion, shallot, wild garlic, etc). Other than that, almost anything can be added, or not, depending upon your mood, the season, and the contents of your fridge. The one caution is that very watery vegetables, like tomatoes and summer squash, can add too much liquid to a frittata: if used, you should dry-sauté them first in order to cook off some of the water.
- For a lighter take, check out ramp & asparagus frittata, where egg whites replace some of the whole eggs and mozzarella is replaced with a hard grating cheese. For my standard version, see sausage & leek frittata.
Keeps well in the refrigerator for at least a week. Slices also freeze well and make a convenient breakfast or lunch after a warm-up in the toaster oven or microwave.