Asparagus Frittata

I'm not too big on pastry breakfasts; I enjoy a more savory meal in the morning if I am taking my time with it.  I also really like asparagus, so this recipe sounded pretty appetizing.  Unfortunately, I didn't have asparagus on hand.  If you refer back to a previous post, I do always have leeks on hand.  So I decided to sub in the leeks for the asparagus.  I think you could sub in just about any green vegetable here and it would still taste fantastic.

Just a note about the cooking procedure.  You really do need to make sure your pan is oven-safe.   This means no plastic handles or grips, no flimsy construction, and the ability to withstand oven temperatures.  Cast iron would probably work best for this, and if you are feeding a larger group, double the recipe to make a deep-dish version.

The recipe calls for only cooking the onion and asparagus (or whatever you are using) for two minutes.  I think the onions should be caramelized for a better taste and color.  This would probably double the cooking time to 4-5 minutes.

The recipe also states to sprinkle with pepper after the eggs are in the pan.  While this works for a wide pan (that yields a thin frittata), it might not evenly spread the pepper around if you are making a thicker version.  I would suggest to whisk the pepper in with the zest and salt.

The frittata is pictured here with simple hash browns.  A potato was peeled and cubed, then tossed in a pan with some olive oil.  Sprinkle with salt, pepper, and rosemary.  Let the potatoes brown on one side then flip over.  Keep repeating this process until they are golden and fork tender.