-
1
In small mixing bowl, beat eggs, parmesan, basil and oregano.
-
2
Season with salt and cayenne pepper to your taste, set aside.
-
3
Cook asparagus and carrots in boiling water until tender crisp, about 5 minutes.
-
4
Dice and set aside.
-
5
In medium skillet, heat 3 TBS olive oil over medium heat.
-
6
Add onion, cover and cook on low til limp, about 10 miuntes.
-
7
Remove lid, turn to medium and add garlic.
-
8
Cook and stir until golden in color, about 5 minutes.
-
9
Add bell pepper and stir until tender about 5 minutes.
-
10
Remove from skillet with slotted spoon and mix with carrots and asparagus.
-
11
Season with salt and pepper to your taste.
-
12
Preheat oven to 350.
-
13
Combine in 12 inch skillet, preferably cast iron and MUST BE OVERPROOF, 2 TBS olive oil and 3 TBS butter.
-
14
Heat over medium heat til hot.
-
15
Add sliced potatoes in layers, overlapping if necessary.
-
16
Reduce to medium low and season with salt and pepper to your taste.
-
17
Cover and cook until potatoes are golden on the bottom at least 15-20 minutes-- PATIENCE.
-
18
Carefully turn potatoes in the pan until the browned one are on top adding the remaining butter.
-
19
Cook for about 5-8 more minutes over medium heat tll the bottom is golden also.
-
20
Spread Ricotta cheese over the potatoes.
-
21
Sprinkle the onion-asparagus-carrot mixture over the ricotta.
-
22
Arrange sliced tomatoes over the other veggies.
-
23
Pour egg mixture over the top.
-
24
Place skillet in oven and bake about 15 minutes until eggs are set.
-
25
Carefully invert frittata on large platter.
-
26
Sprinkle with chives.
-
27
Cut into wedges and serve immediately.
