Recipe courtesy of Lauren Lombardi of Lombardi's Love Lane Market. Keep an eye for Lauren's cookbook on sale this Spring for more great recipes.
This frittata is named after the Italian farmers who sell their produce in the local markets.
12 Browder's Organic Eggs
1/2 cup grated Pecorino Romano cheese
1/2 tsp salt
1/2 tsp pepper
2 shallots, finely chopped
1 bunch of asparagus
2 medium Yukon Gold potatoes, thinly sliced
3 Tbsp olive oil
Handful of cherry tomatoes
Whisk the eggs, Pecorino, salt and pepper in a large bowl. Set aside.
In a 12-inch frying pan, heat 2 tablespoons of olive oil on medium heat. Saute the sliced potatoes for about 5 minutes then sprinkle with salt.
Trim off the ends of asparagus and cut into 1-inch pieces. Add to potatoes. Add chopped shallots, stir and continue to saute for another 15 minutes, until vegetables are soft.
Add the egg mixture.
With a spatula, even out the top and gently lift the sides to allow the egg to fill in the spaces. Continue to do so while the eggs are settling for about 3-4 minutes over medium low heat.
Turn the oven onto broil. Pace cherry tomatoes on the top and broil in oven for 10 minutes or until golden brown. Remove and let stand for about 2 minutes.
Loosen from the skillet with a spatula and slide onto a plate. Cut into wedges and serve warm or at room temperature.