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
Continue After Advertisement
Ingredients
-
1 1/2 cups
diced potatoes (any variety)
-
1
diced red pepper
-
1/2 cup
chopped onion (any variety)
-
2 tablespoons
minced garlic
-
1 bunch
asparagus, tough portions of stems removed. cut into 1/2 inch pieces.
-
8 tablespoons
butter, divided
-
3 tablespoons
olive oil
-
3/4 cup
grated parmesan or asiago cheese
-
3 tablespoons
chopped flat leaf parsley or basil or chives or combination of all three
-
3/4 teaspoon
baking powder
-
1/3 cup
flour
-
salt and pepper to taste
Directions
-
Preheat oven to 350 degrees.
-
Heat oil and 3 tablespoons of butter in 10-12 inch sauté pan that is oven safe (up to 350 degrees).
-
Sauté potatoes until soft.
-
Add remaining vegetables and sauté until soft. Turn off heat.
-
Melt remaining 5 tablespoons of butter; let cool.
-
In a bowl, whisk eggs, cheese, melted butter, herbs, salt and pepper (to taste) until well combined and frothy.
-
Combine baking powder and flour. Sprinkle over the egg mixture and pour entire egg mixture over the vegetables.
-
Bake in oven until brown and fluffed – about 45-55 minutes.
See what other Food52ers are saying.