Making a frittata is a good way to use leftovers. A few spears of asparagus, half a baked potato, a little cheese and a few eggs can easily be transformed into a hearty breakfast frittata.
I used two of my favorite cheeses to pair with eggs, Fontina and Gruyere. They melt beautifully and the nutty flavor really compliments the egg custard.
- 2 tablespoons butter
- ¼ cup diced shallots
- ½ teaspoon salt
- 1 pound thin spear asparagus spears cut diagonally into 1-inch lengths
- ½ baked potato (cubed (optional))
- 6 large eggs
- 1 Tbsp minced fresh chives
- 1 cup shredded Gruyere or Swiss cheese
- Heat butter in a 10-inch oven-proof frying pan over medium heat. Add shallots and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add asparagus and potato and cook for an additional 3 minutes. Reserve a few spears for the top.
- Beat the eggs and ¾ of the cheese together, stir in the chives. Pour the egg mixture into the pan and arrange the reserved asparagus spears on top. Cook until almost set, but still runny on top, about 4 to 5 minutes. While cooking, pre-heat broiler.
- Sprinkle the remaining cheese over the eggs and put under broiler until cheese is melted and browned, and the center is set. Carefully remove pan from oven and slide frittata onto a serving plate. Cut into wedges. Can be served warm or room temperature.