Vegetable Frittata
A delicious recipe from Stonewall Kitchen perfect for brunch.
Serves 4-6
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons oil (vegetable or olive)
- 1 russet potato, medium, peeled and sliced thinly
- 1 leek, small, quartered, rinsed well and patted dry
- 1 cup asparagus, blanched, cut into 1-inch pieces
- 3/4 cup Swiss cheese, grated
- 6 large eggs
- 1/2 cup half and half or light cream
- 1/2 cup Stonewall Kitchen Spicy Honey Mustard
- Salt and pepper, to taste
Directions
- Preheat oven to 350° F.
- Heat butter and oil in heavy skillet.
- Sauté thinly sliced potatoes and diced leeks together until potatoes are tender and can be pierced with a fork. Blanch asparagus until tender.
- Lightly oil 9x9-inch baking pan and put cooked vegetables into bottom of pan.
- In a medium bowl, lightly whisk eggs. Then add half and half and mustard to egg mixture. Season with salt and pepper to taste.
- Add grated Swiss cheese to egg mixture and pour over vegetable mixture.
- Bake in pre-heated oven for 20-30 minutes or until center is firm and set. Remove from oven and let stand for 10 minutes.
- Cut small for appetizers or cut larger for entree portions and serve with mixed salad greens and toasted bread.
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