Author Notes
This versatile, fresh and healthy dish is certain to please any crowd for any meal. You can substitute any vegetables for asparagus (zucchini, broccoli, cauliflower). —Robin's Table
Ingredients
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1 1/2 cups
diced potatoes (any variety)
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1
diced red pepper
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1/2 cup
chopped onion (any variety)
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2 tablespoons
minced garlic
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1 bunch
asparagus, tough portions of stems removed. cut into 1/2 inch pieces.
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8 tablespoons
butter, divided
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3 tablespoons
olive oil
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3/4 cup
grated parmesan or asiago cheese
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3 tablespoons
chopped flat leaf parsley or basil or chives or combination of all three
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3/4 teaspoon
baking powder
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1/3 cup
flour
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salt and pepper to taste
Directions
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Preheat oven to 350 degrees.
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Heat oil and 3 tablespoons of butter in 10-12 inch sauté pan that is oven safe (up to 350 degrees).
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Sauté potatoes until soft.
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Add remaining vegetables and sauté until soft. Turn off heat.
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Melt remaining 5 tablespoons of butter; let cool.
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In a bowl, whisk eggs, cheese, melted butter, herbs, salt and pepper (to taste) until well combined and frothy.
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Combine baking powder and flour. Sprinkle over the egg mixture and pour entire egg mixture over the vegetables.
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Bake in oven until brown and fluffed – about 45-55 minutes.
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